Phloroglucinol as a Synergist in Browning Catalyzed by Apple Polyphenol Oxidase-Reference-Cited by-同舟云学术

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Phloroglucinol as a Synergist in Browning Catalyzed by Apple Polyphenol Oxidase

Published:1969-10 Issue:4 Volume:2 Page:162-164
ISSN:0008-3860
Container-title:Canadian Institute of Food Technology Journal
language:en
Short-container-title:Canadian Institute of Food Technology Journal

Author:

Johnson Judith Ann,Dan E. Pratt

Publisher

Elsevier BV

Subject

General Medicine

Reference9 articles.

1. Oxidation of phenols with the polyphenoloxidase from apples;Azizov;Izv. Vysshikh. Vchebn. Zsuendenii. Pishchevaya Techknol.,1964

2. Purification of phenol oxidases;Bendall,1963

3. Studies on inhibition of tyrosinase;Kull;Proc. Soc. Exptl. Biol. Med.,1954

4. Condensation of (+) – catechin with phloroglucinol;Mayer,1959

5. Ascorbic acid oxidation and browning in apple tissue extracts;Ponting;Arch. Biochem.,1948

Cited by 3 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. Enzymatic browning reactions in apple and apple products;Critical Reviews in Food Science and Nutrition;1994-01

2. EFFECT OF SOME PHENOLIC COMPOUNDS ON THE OXIDATION OF 4-METHYL CATECHOL CATALYZED BY AVOCADO POLYPHENOLOXIDASE;Journal of Food Science;1976-09

3. The Role of Phloroglucinol in Browning of Chlorogenic Acid Catalyzed by Apple Polyphenoloxidase;Canadian Institute of Food Science and Technology Journal;1972-10

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