EFFECT OF ASCORBIC-ACID, SODIUM BISULFITE, AND THIOL COMPOUNDS ON MUSHROOM POLYPHENOL OXIDASE

被引：172

作者：

GOLANGOLDHIRSH, A ^{[1
]}

WHITAKER, JR ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1984年 / 32卷 / 05期

关键词：

D O I：

10.1021/jf00125a013

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：1003 / 1009

页数：7

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