Partial Purification and Thermal Characterization of Peroxidase from Okra (Hibiscus esculentum)
Author:
Affiliation:
1. Ankara University, Faculty of Agriculture, Department of Food Engineering, Dişkapi-Ankara 06110, Turkey
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980456o
Reference30 articles.
1. PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEW
2. Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning
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