Broad bean lipoxygenase—Part 1: Partial purification and characterisation-Reference-Cited by-同舟云学术

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Broad bean lipoxygenase—Part 1: Partial purification and characterisation

Published:1979-10 Issue:4 Volume:4 Page:269-281
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Abbas I

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color;Comprehensive Reviews in Food Science and Food Safety;2020-12-16

2. PARTIAL PURIFICATION AND PROPERTIES OF PUMPKIN LIPOXYGENASE WITH CAROTENE-BLEACHING ACTIVITY;Journal of Food Biochemistry;1986-03

3. Nonenzymatic Oxidation of Linoleic Acid by Extracts of Tangerine Rag;Journal of Food Science;1984-01

4. Purification and characterization of two lipoxygenase isoenzymes from cowpea [Vigna unguiculata (L.) Walp.];Journal of Agricultural and Food Chemistry;1982-01

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