Purification and selected biochemical properties of peroxidase from cress (Lepidium sativum sub sp. sativum)-Reference-Cited by-同舟云学术

Purification and selected biochemical properties of peroxidase from cress (Lepidium sativum sub sp. sativum)

Published:2018-01-01 Issue:1 Volume:21 Page:2610-2621
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Altay Ahmet¹,Koktepe Tubanur¹,Durmaz Lokman²,Topal Fevzi³,Gülçin İlhami⁴^ORCID,Köksal Ekrem¹

Affiliation:

1. Faculty of Sciences and Arts, Department of Chemistry, Erzincan University, Erzincan, Turkey

2. Cayirli Vocational School, Department of Medical Services and Technology, Erzincan University, Erzincan, Turkey

3. Gumushane Vocational School, Department of Chemical and Chemical Processing Technologies, Laboratory Technology Program, Gumushane University, Gumushane, Turkey

4. Department of Chemistry, Faculty of Sciences, Atatürk University, Erzurum, Turkey

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1540989

Reference70 articles.

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3. Antioxidant activity of lignans from fringe tree (Chionanthus virginicus L.)

4. Antioxidant activity and phenolic compounds of ginger (Zingiber officinale Rosc.) determined by HPLC-MS/MS

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