Comparison of substrate reactivity of polyphenol oxidase and browning symptom of fresh cut ‘Nam Dok Mai Si Thong’ and ‘Nam Dok Mai No. 4’ mango in vitro and in vivo
Author:
Publisher
International Society for Horticultural Science (ISHS)
Subject
Horticulture
Link
https://www.actahort.org/members/showpdf?booknrarnr=1336_34
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3. Characterization of polyphenol oxidase activity in Ataulfo mango.;Cheema;Food Chem,2015
4. Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’ pear as affected by pH, phenolic substrates and browning additives.;Gomes;Postharvest Biol. Technol.,2014
5. Enzymatic browning, polyphenol oxidase activity, and polyphenols in four apple cultivars: dynamics during fruit development.;Holderbaum;HortScience,2010
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