POLYPHENOL OXIDASE FROM BARHEE AND ZAHDI DATES. I. PURIFICATION
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1988.tb00375.x/fullpdf
Reference27 articles.
1. S. AOKI, S. SUZUKI, and A. TAMURA, 1980 . Internal browning of stracking delicious apple during low temperature storage . Report of the National Food Research Inst., No. 38, 56 -61 . C. F. FSTA, 56 , 56 (1980 ).
2. IDENTIFICATION AND CHARACTERIZATION OF SOME OXIDIZING ENZYMES OF THE MC FARLIN CRANBERRY
3. AVOCADO POLYPHENOLOXIDASE: PURIFICATION, AND FRACTIONATION ON SEPHADEX THIN LAYERS
4. PEROXIDASE AND POLYPHENOL OXIDASE ACTIVITIES IN DEVELOPING PEACHES
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Polyphenoloxidase Activity, Polyphenols Concentration and Browning Intensity during Soursop (Annona muricata, L.) Maturation;Journal of Food Science;1994-09
2. POLYPHENOL OXIDASE FROM BARHEE AND ZAHDI DATES. II. CHARACTERIZATION;Journal of Food Biochemistry;1988-12
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