Roles of o-quinones and their polymers in the enzymic browning of apples
Author:
Publisher
Elsevier BV
Subject
Horticulture,Plant Science,Molecular Biology,General Medicine,Biochemistry
Reference21 articles.
1. Assay of catechol oxidase—a critical comparison of methods
2. Food Browning as a Polyphenol Reaction
3. Modification of proteins during the oxidation of leaf phenols: Reaction of potato virus X with chlorogenoquinone
4. Diphenylenedioxide-2,3-quinone: An intermediate in the enzymic oxidation of catechol
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