ENZYMIC BROWNING IN GREEN OLIVES AND ITS PREVENTION

被引：23

作者：

BENSHALOM, N ^{[1
]}

HAREL, E ^{[1
]}

MAYER, AM ^{[1
]}

机构：

[1] HEBREW UNIV JERUSALEM,DEPT BOT,JERUSALEM 91000,ISRAEL

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1978年 / 29卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740290415

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：398 / 402

页数：5

相关论文

共 4 条

[1] OLIVE CATECHOL OXIDASE - CHANGES DURING FRUIT DEVELOPMENT [J].

BENSHALOM, N ;

KAHN, V ;

HAREL, E ;

MAYER, AM .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (06) :545-550

[2] CATECHOL OXIDASE FROM GREEN OLIVES - PROPERTIES AND PARTIAL-PURIFICATION [J].

BENSHALOM, N ;

KAHN, V ;

HAREL, E ;

MAYER, AM .

PHYTOCHEMISTRY, 1977, 16 (08) :1153-1158

[3]

CRUESS WV, 1948, ARCH BIOCHEM, V16, P39

[4]

RAGAZZI E, 1967, Annali di Chimica, V57, P1476