Zur Bestimmung der Polyphenoloxydaseaktivität in Kartoffelknollen

Author:

Schaller Klaus

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference10 articles.

1. Amberger,A.: Habilitationsschrift TU München, 1952.

2. Kiermeier, F.: Naturwissenschaften39, 323–325 (1951).

3. Marcrae, A. R., Duggleby, R. G.: Phytochemistry7, 855–861 (1968).

4. Matsuzawa, T.: Tokushima J. Exp. Med.7, 143–153 (1960).

5. Schaller,K.: Diss. TU München, 1971.

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1. Aminoparathion: A Highly Reactive Metabolite of Parathion. 1. Reactions with Polyphenols and Polyphenol Oxidase;Journal of Agricultural and Food Chemistry;2005-10-15

2. Biochemistry of Food Spoilage: Enzymatic Browning;Biochemistry of Foods;1990

3. Enzymatic browning of foods;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1983

4. Polyphenol oxidases and peroxidases in fruits and vegetables;C R C Critical Reviews in Food Science and Nutrition;1981-09

5. Untersuchungen zur enzymatischen Br�unung bei Kartoffeln (Solanum tuberosum);Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1977-09

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