A Survey on the Potential Mode of Inhibition for Oxalic Acid on Polyphenol Oxidase-Reference-Cited by-同舟云学术

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A Survey on the Potential Mode of Inhibition for Oxalic Acid on Polyphenol Oxidase

Published:2003-10 Issue:8 Volume:68 Page:2479-2485
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Yoruk R.,Marshall M.R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb07049.x/fullpdf

Reference34 articles.

1. Honeys from Different Floral Sources as Inhibitors of Enzymatic Browning in Fruit and Vegetable Homogenates

2. M Dixon, and EC. Webb, 1979 . Enzymes . 3rd ed. New York: Academic Press. 1116 p.

3. Biochemistry of Food Spoilage: Enzymatic Browning

4. o-Diphenol oxidase inhibition—an additional role for oxalic acid in the phytopathogenic arsenal of Sclerotinia sclerotiorum and Sclerotium rolfsii

5. INHIBITION OF DIPHENOL OXIDASES: A COMPARATIVE STUDY

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