Comparison of biochemical properties and thermal inactivation of membrane-bound polyphenol oxidase from three apple cultivars (Malus domestica Borkh)
Author:
Affiliation:
1. College of Food Science and Engineering; Northwest A & F University; Yang Ling Shaanxi 712100 China
2. College of Food Science and Nutritional Engineering; China Agricultural University; No. 17 Qinghua East Road Beijing 100083 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13676/fullpdf
Reference31 articles.
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3. Structural diversity in the Dandelion (Taraxacum officinale) polyphenol oxidase family results in different responses to model substrates;Dirks-Hofmeister;PLoS ONE,2014
4. Polyphenoloxidase from Riesling and Dornfelder wine grapes (Vitis vinifera) is a tyrosinase;Fronk;Food Chemistry,2015
5. Characterization of Polyphenoloxidase from 2 Peach (Prunus persica L.) Varieties Grown in Argentina;Garro;Food Science and Biotechnology,2010
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