COMPARISON OF PEROXIDASES FROM BARLEY KERNEL (Hordeum vulgare L.) AND WHEAT GERM (Triticum aestivum L.): ISOLATION AND PRELIMINARY CHARACTERIZATION-Reference-Cited by-同舟云学术

COMPARISON OF PEROXIDASES FROM BARLEY KERNEL (Hordeum vulgare L.) AND WHEAT GERM (Triticum aestivum L.): ISOLATION AND PRELIMINARY CHARACTERIZATION

Published:1999-06 Issue:2 Volume:23 Page:145-172
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochemistry

Author:

BILLAUD CATHERINE,LOUARME LOÏC,NICOLAS JACQUES

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1999.tb00011.x/fullpdf

Reference46 articles.

1. Regenerated and denatured peroxidase as potential lipid oxidation catalysts

2. C.W. BAMFORTH, S.P. CLARKSON, and P.J. LARGE, 1991 . The relative importance of polyphenol oxidase, lipoxygenase and peroxidases during wort oxidation . pp.617 -624 , Proc. Congr. Eur. Brew. Conv. 23rdLisbon.

3. Structural properties of peroxidases

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