Relationship between the Enzymatic Browning and Phenylalanine Ammonia-lyase Activity of Cut Lettuce, and the Prevention of Browning by Inhibitors of Polyphenol Biosynthesis-Reference-Cited by-同舟云学术

Relationship between the Enzymatic Browning and Phenylalanine Ammonia-lyase Activity of Cut Lettuce, and the Prevention of Browning by Inhibitors of Polyphenol Biosynthesis

Published:2001-01 Issue:5 Volume:65 Page:1016-1021
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

HISAMINATO Hiromi,MURATA Masatsune,HOMMA Seiichi

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.65.1016

Reference1 articles.

1. 13) Siehl, D.L., Inhibitors of EPSP synthase, glutamine synthesize and histamine synthesis. In “Herbicidal Action: Toxicology, Biochemistry, and Molecular. Biology,” eds. Roe, R.M., Burton, J.D., and Kuhr, R.J., ISO Press, Amsterdam, pp. 37-67 (1997).

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