Polyphenoloxidase Activity, Polyphenols Concentration and Browning Intensity during Soursop (Annona muricata, L.) Maturation-Reference-Cited by-同舟云学术

Polyphenoloxidase Activity, Polyphenols Concentration and Browning Intensity during Soursop (Annona muricata, L.) Maturation

Published:1994-09 Issue:5 Volume:59 Page:1050-1052
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

OLIVIERA SUZANA,GUERRA NONETE BARBOSA,SUCUPIRA MACIEL MARIA INÊS,SOUZA LIVERA ALDA VERÔNICA

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb08187.x/fullpdf

Reference23 articles.

1. AOAC., 1975 . Official Methods of Analysis , 3rd ed. , p. 164 -165 . Association of Official Analytical Chemists, Washington, DC.

2. Olive catechol oxidase - changes during fruit development

3. P.S. Bora, N. Narain, H.J. Holschuh, M.A. da S. Vasconcelos, and G.L. Nobrega, 1989 . Unpublished data. Dept. of Chemistry & Food Technology , Federal Univ. of Paraiba, 1 -7 .

4. Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning

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