Study of hydrogen peroxide, potato enzymes and blackspot-Reference-Cited by-同舟云学术

Study of hydrogen peroxide, potato enzymes and blackspot

Published:1970-12 Issue:12 Volume:47 Page:457-468
ISSN:0003-0589
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Weaver M. L.,Hautala E.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/BF02861678.pdf

Reference31 articles.

1. Amla, B. L. and F. J. Francis. 1960. Alcohol formation and respiration rates in prepeeled potatoes. Proc. Amer. Hort. Soc. 75: 537–544.

2. Balls, A. K. and W. S. Hale. 1935. Peroxidase in the darkening of apples. Ind. Eng. Chem. 27: 335–337.

3. Bordner, C. A. and J. M. Nelson. 1939. On the oxidation of p-cresol by means of tyrosinase. J. Amer. Chem. Soc. 61: 1507–1513.

4. Clark, W. L., N. Mondy, K. Bedrosian, R. A. Ferrari and C. A. Michon. 1957. Phenolic content and enzymatic activity of two varieties of potatoes. 1. Preliminary report. Food Technol. 11: 297–301.

5. Chance, B. 1951. Enzyme-substrate compounds.In Advances in Enzymology and Related Subjects of Biochemistry. F. F. Nord (ed.) 12: 153–190.

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