Increase of Glycolytic Enzymes in Peanuts during Peanut Maturation and Curing: Evidence of Anaerobic Metabolism-Reference-Cited by-同舟云学术

Increase of Glycolytic Enzymes in Peanuts during Peanut Maturation and Curing: Evidence of Anaerobic Metabolism

Published:1997-12-01 Issue:12 Volume:45 Page:4516-4521
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chung Si-Yin¹,Vercellotti John R.¹,Sanders Timothy H.¹

Affiliation:

1. Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, P.O. Box 19687, 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70179; V-Labs, Inc., 423 North Theard Street, Covington, Louisiana 70433; and Marketing Quality Handling Research, Agricultural Research Service, U.S. Department of Agriculture, North Carolina State University, P.O. Box 7624, Raleigh, North Carolina 27695-7624

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9706742

Reference36 articles.

1. Maturation Proteins Associated with Desiccation Tolerance in Soybean

2. Ethanolic fermentation in transgenic tobacco expressing Zymomonas mobilis pyruvate decarboxylase.

3. Enzyme-Amplified Microtiter Plate Assay for Ethanol: Its Application to the Detection of Apparent Ethanol in Peanuts

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