EFFECT OF SODIUM CHLORIDE ON THE ACTIVITY AND STABILITY OF POLYPHENOL OXIDASE FROM FUJI APPLE
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2005.00025.x/fullpdf
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4. Biochemistry of Food Spoilage: Enzymatic Browning
5. Substrate specificity and inhibition of polyphenoloxidase (PPO) from a dwarf variety of banana (Musa cavendishii L.);GALEAZZI;J. Food Sci.,1981
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