FORMATION OF INDOPHENOL REDUCING SUBSTANCES BY HEAT-TREATMENT OF SOME PLANT-TISSUE EXTRACTS .3. INCREASE OF INDOPHENOL REDUCING VALUE OF BOILED POTATO

被引：3

作者：

NUMA, S

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1972年 / 36卷 / 09期

关键词：

D O I：

10.1080/00021369.1972.10860445

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1603 / &

共 10 条

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[8] The tyrosinase-tyrosine reaction. VI. Production from tyrosine of 5 : 6-dihydroxyindole and 5 : 6-dihydroxyindole-2-carboxylic acid - The precursors of melanin.
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[J]. BIOCHEMICAL JOURNAL, 1927, 21 (01) : 89 - 96
[9] RAPER HS, 1938, J CHEM SOC, P125
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