POLYPHENOLOXIDASE ACTIVITY, BROWNING POTENTIAL AND PHENOLIC CONTENT OF PEACHES DURING POSTHARVEST RIPENING
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2005.00026.x/fullpdf
Reference29 articles.
1. Influence of Cultivar, Maturity Stage, and Storage Conditions on Phenolic Composition and Enzymic Browning of Pear Fruits
2. Pectolytic Enzyme Activity During Intermittent Warming Storage of Peaches
3. CHANGES IN THE ACTIVITY AND SUBCELLULAR DISTRIBUTION OF PPO IN 'DELICIOUS' APPLES DURING CONTROLLED ATMOSPHERE STORAGE
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