Enzymatic Browning in Five Olive Varieties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13048.x/fullpdf
Reference6 articles.
1. Multiple Range and Multiple F Tests
2. PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
3. Polyphenol oxidase activity and browning in green olives
4. Avocado Mesocarp; Browning Potential, Carotenoid Content, Polyphetiol Oxidase, Catalase and Peroxidase Activities: Comparison Between Six Avocado Cultivars
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