Stability of Spinach Catalase..
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1962.tb00092.x/fullpdf
Reference15 articles.
1. A SPECTROPHOTOMETRIC METHOD FOR MEASURING THE BREAKDOWN OF HYDROGEN PEROXIDE BY CATALASE
2. Hydraulic-Leverage Principles for Magnification of Sensitivity of Gas Change in Free and Fixed-Volume Manometry
3. Further Investigation of the Reducibility of Lyophilized Catalase
4. The Preparation of Highly Purified Spinach Leaf Catalase.
5. A "Free Manometer" Technique for Use with the Warburg Apparatus
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1. Selection of the Indicator Enzyme for Blanching of Vegetables;Enzymes in Fruit and Vegetable Processing;2010-05-06
2. Purification and Characterization of Catalase from Chard (Beta vulgaris var. cicla);Journal of Enzyme Inhibition;2001-01
3. Enzymes Responsible for Off-Flavor and Off-Aroma in Blanched and Frozen-Stored Vegetables1;Biotechnology and Applied Biochemistry;1989-02
4. ISOLATION AND CHARACTERIZATION OF CATALASE FROM PAPAYA;Journal of Food Science;1978-05
5. Oxidoreductases;Enzymes in Food Processing;1975
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