The control of polyphenol oxidase activity in fruits and vegetables
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01088333.pdf
Reference18 articles.
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2. Montgomery MW, Petropakis HJ (1980) Inactivation of Bartlett pear polyphenoloxidase with heat in the presence of ascorbic acid. J Food Sci 45: 1090?1991.
3. Vamos-Vigyazo L (1981) Polyphenoloxidase and peroxidase in fruits and vegetables. CRC Crit Rev Food Sci and Nutr (1): 49?127.
4. McCord JD, Kilara A (1983) Control of enzymatic browning in processed mushrooms (Agaricus bisporus). J. Food Sci 48: 1479?1483.
5. Galeazzi MA, Sgarbieri VC (1981) Substrate specificity and inhibitor of polyphenoloxidase (PPO) from a dwarf variety of banana (Musa cavendishii L). J Food Sci 46: 1404?1406.
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