Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening-Reference-Cited by-同舟云学术

Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening

Published:2008-01 Issue:1 Volume:106 Page:291-298
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ayaz F.A.,Demir O.,Torun H.,Kolcuoglu Y.,Colak A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening;Ayaz;Grasas y Aceites,2002

2. Changes in the chemical composition, polyphenol oxidase and peroxidase activities during development and ripening of medlar fruits (Mespilus germanica L.);Aydin;Bulgarian Journal of Plant Physiology,2001

3. Baytop, T. (1999). Türkiye’de Bitkiler ile Tedavi, Geçmişte ve Bugün [Therapy with medicinal plants in Turkey – past and present], 2nd, Nobel Tip Basimevi, p. 299, Capa-Istanbul.

4. Il nespolo comune;Bignami;L’Informace Agrario,2000

5. Mespilus L.;Browicz,1972

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