The interrelationships of potato discoloration, polyphenol oxidase activity, and nitrogen content of potatoes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02861948.pdf
Reference17 articles.
1. Baker, D. and J. M. Nelson. 1943. Tyrosinase and plant respiration. J. Gen. Physiol. 26: 269.
2. Boswell, J. G. 1945. Oxidation systems in the potato tuber. Ann. Botany 9 (N.S.): 55.
3. Boswell, J. G., and G. C. Whiting. 1938. A study of the polyphenol oxidase system in potato tubers. Ann. Botany 2 (N.S.): 847.
4. Boswell, J. B. 1940. Oxidase systems in the tissues of higher plants. New Phytologist 39: 241.
5. Contrufo, C. and J. Levitt. 1957. Protein changes associated with the emergence of potato tubers from the rest period. Plant Phys. 32 (Supp.): 26.
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1. Isopropyl N-(3-chlorophenyl) Carbarmate (CIPC) Effect on Nitrogenous Constituents of Potatoes;Journal of Food Science;1991-03
2. Enzymatic browning of foods;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1983
3. Potato composition: III. Tissue selection and its effects on total nitrogen, free amino acid nitrogen and enzyme activity (polyphenolase, monophenolase, peroxidase and catalase);American Potato Journal;1978-06
4. Studies on enzymic browning of potatoes (Solanum tuberosum);Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1978
5. Untersuchungen zur enzymatischen Br�unung bei Kartoffeln (Solanum tuberosum);Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1977-09
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