Characterization and changes in polyphenol oxidase from eggplant fruit (Solanum melongena L.) during storage at low temperature

Author:

Concellón Analı́a,Añón Marı́a C,Chaves Alicia R

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Glycoalkaloid content and other chemical constituents of the fruits of some eggplant (Solanum melongena L.) varieties;Bajaj;Journal of Plant Food,1979

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

3. Cantwell, M. & Suslow, T. V. (1999). Indicadores básicos del manejo poscosecha de berenjena, Departamento de productos vegetales, Universidad de California, Davis, USA. Available: www.ucdavis.edu

4. Partial purification and characterization of latent polyphenol oxidase in iceberg lettuce (Lactuca sativa L.);Chazarra;Journal of Agriculture and Food Chemistry,1996

5. Browning potencial, phenolic composition, and polyphenoloxidase activity of buffer extracts of peach and nectarine skin tissue;Cheng;Journal of American Society of Horticultural Science,1995

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