Consistency of Polyphenol Oxidase (PPO) Thermostability in Ripening Apricots (Prunus armeniaca L.): Evidence for the Presence of Thermostable PPO Forming and Destabilizing Mechanisms in Apricots-Reference-Cited by-同舟云学术

Consistency of Polyphenol Oxidase (PPO) Thermostability in Ripening Apricots (Prunus armeniaca L.): Evidence for the Presence of Thermostable PPO Forming and Destabilizing Mechanisms in Apricots

Published:2003-03-18 Issue:8 Volume:51 Page:2371-2379
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yemenicioǧlu Ahmet¹,Cemeroǧlu Bekir¹

Affiliation:

1. Department of Food Engineering, Faculty of Agriculture, Ankara University, 06110 Dışkapı, Ankara, Turkey, and Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, 35437 Gülbahçe Köyü, Urla, İzmir, Turkey

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf025988q

Reference54 articles.

1. Differences in fatty acid composition of fish faeces as determined by two extraction methods

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