CHARACTERISTICS OF POLYPHENOLOXIDASE RELATED TO BROWNING IN CLING PEACHES

[1] CORSE J, 1964, PHENOLICS NORMAL DIS

[2] MECHANISM OF SULFITE INHIBITION OF BROWNING CAUSED BY POLYPHENOL OXIDASE [J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (05) : 753 - &

[3] GUADAGNI DG, 1949, FOOD TECHNOL-CHICAGO, V3, P359

[4] SOME CHARACTERISTICS OF EGGPLANT AND AVOCADO POLYPHENOLASES [J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (06) : 930 - +

[5] KNAPP FW, 1961, FLORIDA STATE HORT S, V74, P256

[6] LEONARD S, 1953, FOOD TECHNOL-CHICAGO, V7, P480

[7] LEONARD SJ, 1961, FOOD TECHNOL-CHICAGO, V15, P492

[8] The determination of enzyme dissociation constants [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1934, 56 : 658 - 666

[9] LOWRY OH, 1951, J BIOL CHEM, V193, P265

[10] LUH BS, 1967, J FOOD SCI, V22, P807

[1] CORSE J, 1964, PHENOLICS NORMAL DIS

[2] MECHANISM OF SULFITE INHIBITION OF BROWNING CAUSED BY POLYPHENOL OXIDASE [J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (05) : 753 - &

[3] GUADAGNI DG, 1949, FOOD TECHNOL-CHICAGO, V3, P359

[4] SOME CHARACTERISTICS OF EGGPLANT AND AVOCADO POLYPHENOLASES [J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (06) : 930 - +

[5] KNAPP FW, 1961, FLORIDA STATE HORT S, V74, P256

[6] LEONARD S, 1953, FOOD TECHNOL-CHICAGO, V7, P480

[7] LEONARD SJ, 1961, FOOD TECHNOL-CHICAGO, V15, P492

[8] The determination of enzyme dissociation constants [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1934, 56 : 658 - 666

[9] LOWRY OH, 1951, J BIOL CHEM, V193, P265

[10] LUH BS, 1967, J FOOD SCI, V22, P807