Monophenolase Activity of Polyphenol Oxidase from Haas Avocado-Reference-Cited by-同舟云学术

Monophenolase Activity of Polyphenol Oxidase from Haas Avocado

Published:1997-04-01 Issue:4 Volume:45 Page:1091-1096
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Espín Juan Carlos¹,Trujano María Félix¹,Tudela José¹,García-Cánovas Francisco¹

Affiliation:

1. GENZ: Grupo de investigación Enzimología, Departamento de Bioquímica y Biología Molecular-A, Facultad de Biología, Universidad de Murcia, Aptdo. Correos 4021, E-30080, Murcia, Spain, and Departamento de Ingeniería Agroindustrial, Universidad Autónoma de Chapingo, MX-56230, Chapingo, Mexico

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9605815

Reference37 articles.

1. Distribution phenomena of mobile-phase components and determination of dead volume in reversed-phase liquid chromatography

2. POLYPHENOL OXIDASE OF ROYAL ANN CHERRIES: PURIFICATION AND CHARACTERIZATION

3. Phase separation of integral membrane proteins in Triton X-114 solution.

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Cited by 60 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Biochemical properties of purified polyphenol oxidase from bitter leaf (Vernonia amygdalina);Heliyon;2023-06

2. Inhibitory Effect of Fermented Avocado Seed Extract ( <i>Persea Americana</i> Mill. Cv. Hass) on Polyphenol Oxidase and its Application as Anti-Browning Agent in Fresh-Cut Avocado, Apple, and Banana;2023

3. Avocado jelly: Formulation and optimization of an avocado gel using hydrocolloids;International Journal of Gastronomy and Food Science;2020-10

4. Avocado Production, Processing, and Nutrition;Handbook of Vegetables and Vegetable Processing;2018-02-16

5. Biochemical properties of partially purified polyphenol oxidase and phenolic compounds of Prunus spinosa L. subsp. dasyphylla as measured by HPLC-UV;International Journal of Food Properties;2017-06-23