EFFECT OF SOME PHENOLIC COMPOUNDS ON THE OXIDATION OF 4-METHYL CATECHOL CATALYZED BY AVOCADO POLYPHENOLOXIDASE-Reference-Cited by-同舟云学术

EFFECT OF SOME PHENOLIC COMPOUNDS ON THE OXIDATION OF 4-METHYL CATECHOL CATALYZED BY AVOCADO POLYPHENOLOXIDASE

Published:1976-09 Issue:5 Volume:41 Page:1011-1012
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KAHN VARDA

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb14378.x/fullpdf

Reference14 articles.

1. A. Golan, 1975 . Browning in avocado. Comparison between Fuerte and Lerman cultivars . M.Sc. thesis , Faculty of Agriculture, Hebrew University, Jerusalem, Israel.

2. Phloroglucinol as a Synergist in Browning Catalyzed by Apple Polyphenol Oxidase

3. Polyphenol oxidase activity and browning of three avocado varieties

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