Browning in Annona cherimola Fruit: Role of Polyphenol Oxidase and Characterization of a Coding Sequence of the Enzyme-Reference-Cited by-同舟云学术

Browning in Annona cherimola Fruit: Role of Polyphenol Oxidase and Characterization of a Coding Sequence of the Enzyme

Published:2007-10-01 Issue:22 Volume:55 Page:9208-9218
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Prieto Humberto¹²³,Utz Daniella¹²³,Castro Álvaro¹²³,Aguirre Carlos¹²³,González-Agüero Mauricio¹²³,Valdés Héctor¹²³,Cifuentes Nicolas¹²³,Defilippi Bruno G.¹²³,Zamora Pablo¹²³,Zúñiga Gustavo¹²³,Campos-Vargas Reinaldo¹²³

Affiliation:

1. Instituto de Investigaciones Agropecuarias, INIA, Santa Rosa 11610, Santiago, Chile

2. Facultad de Química y Biología, Universidad de Santiago de Chile, Av. Bernardo O’Higgins 3363, Santiago, Chile

3. Facultad de Ciencias, Escuela de Agronomía, Universidad de La Serena, Benavente 980, La Serena, Chile

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070586%2B

Reference80 articles.

1. Lee, C. Y.; Whitaker, J. R.Enzymatic browningand its prevention.InPrevention of EnzymaticBrowning in Fruits and Vegetables: A Review of Principles and Practice;Vamos-Vigyazo, L., Ed.American Chemical Society:Washington,DC, 1995; pp49–62.

2. Enzymatic browning reactions in apple and apple products

3. Polyphenol Oxidase

4. Polyphenol oxidases in plants and fungi: Going places? A review

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