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A Customizable Approach for the Enzymatic Production and Purification of Diterpenoid Natural Products
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Structure elucidation and tentative formation pathway of a red colored enzymatic oxidation product of caffeic acid

Fabian Weber1, Garwin Hagen Engelke1, Andreas Schieber1

  • 1Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany.

Food Chemistry
|June 30, 2019
PubMed

Keywords:
Caffeic acid trimerEnzymatic oxidationFormation pathwayNMR and MS data

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