Inhibition of Mushroom Polyphenoloxidase by Ascorbic Acid Derivatives
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb08951.x/fullpdf
Reference18 articles.
1. The effect of l-ascorbic acid on the in vitro activity of polyphenoloxidase from potato
2. The Multiple Forms of Mushroom Tyrosinase
3. Browning Reactions in Foods
4. Effect of ascorbic acid, sodium bisulfite, and thiol compounds on mushroom polyphenol oxidase
5. kCAT Inactivation of mushroom polyphenol oxidase
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