EVIDENCE FOR MYROSINASE ACTIVITY IN CUCUMIS-MELO FRUIT

被引：2

作者：

BOIS, F ^{[1
]}

PLOUBIDOU, A ^{[1
]}

DOURTOGLOU, V ^{[1
]}

机构：

[1] VIORYL SA,DEPT BIOTECHNOL,VILTANIOTI STR,GR-14564 KIFISIA,GREECE

来源：

PHYTOCHEMISTRY | 1992年 / 31卷 / 02期

关键词：

CUCUMIS-MELO; CUCURBITACEAE; MELON; MYROSINASE; GLUCOSINOLATES; SULFUR COMPOUNDS;

D O I：

10.1016/0031-9422(92)90014-H

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The existence of myrosinase activity in both the endocarp and the seeds of Cucumis melo fruit is reported. This activity increases during the ripening of the fruit.

引用

页码：445 / 446

页数：2

共 6 条

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[3]

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[4]

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[5] COMPARISON OF METHODS FOR DETERMINING MYROSINASE ACTIVITY [J].

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[6] AROMA VOLATILES OF CUCUMIS-MELO CV GOLDEN CRISPY [J].

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LEACH, DN .

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