PURIFICATION AND CHARACTERIZATION OF POLYPHENOL OXIDASE FROM POTATO: I. PURIFICATION AND PROPERTIES
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1999.tb00587.x/fullpdf
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1. Oxidation Systems in Fruits and Vegetables– their Relation to the Quality of Preserved Products
2. The Isolation of Tyrosinase from Aspergillus nidulans, Its Kinetic and Molecular Properties and Some Consideration of Its Activity in vivo
3. Polyphenol Oxidase from Spanish Hermaphrodite and Female Papaya Fruits (Carica papaya Cv. Sunrise, Solo Group)
4. CHARACTERISTICS OF CONCORD GRAPE POLYPHENOLOXIDASE INVOLVED IN JUICE COLOR LOSS
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