Enzymatic Browning in Relation to Phenolic Compounds and Polyphenoloxidase Activity among Various Peach Cultivars

Journal of Agricultural and Food Chemistry

Volumn 38, Issue 1, 1990, Pages 99-101

  Lee, Chang Y ^a   Kagan, Veronique ^a   Jaworski, Antoni W ^a   Brown, Susan K ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002366023     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00091a019     Document Type: Article

References (14)

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2. CoSeteng, M. Y.; Lee, C. Y. Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning. J. Food Sci. 1987, 52, 985–989.
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