POLYPHENOL OXIDASE SYSTEM IN RED DELICIOUS APPLES

被引：14

作者：

SATJAWATCHARAPHONG, C ^{[1
]}

RYMAL, KS ^{[1
]}

DOZIER, WA ^{[1
]}

SMITH, RC ^{[1
]}

机构：

[1] AUBURN UNIV,DEPT ANIM & DAIRY SCI,ALABAMA AGR EXPT STN,AUBURN,AL 36830

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb05110.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1879 / 1880

页数：2

共 20 条

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[5] PURIFICATION OF PEACH POLYPHENOL OXIDASE IN THE PRESENCE OF ADDED PROTEASE INHIBITORS [J].

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JEN, JJ .

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[6] RELATIONSHIP BETWEEN POLYPHENOLS AND BROWNING IN AVOCADO MESOCARP - COMPARISON BETWEEN FUERTE AND LERMAN CULTIVARS [J].

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[7]

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[8] INTERCONVERSION OF SUB-UNITS OF CATECHOL OXIDASE FROM APPLE CHLOROPLASTS [J].

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[9]

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[10]

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