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Zeitschrift für Lebensmittel-Untersuchung und -Forschung

Volumn 163, Issue 3, 1977, Pages 191-195

Studies on enzymic browning of potatoes (Solanum tuberosum) - III. Kinetics of potato phenoloxidase (EC 1.14.18.1 Monophenol, dihydroxyphenylalanine:Oxygen-oxidoreductase)

(2) Matheis, Günter a Belitz, Hans Dieter b

a TECHNICAL UNIVERSITY OF MUNICH (Germany)

b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

CATECHOL OXIDASE; CHLOROGENIC ACID; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; MONOPHENOL MONOOXYGENASE; TYROSINE;

ARTICLE; CATALYSIS; COLOR; KINETICS; OXIDATION REDUCTION REACTION; TEMPERATURE; TIME; VEGETABLE;

CATALYSIS; CATECHOL OXIDASE; CHLOROGENIC ACID; COLOR; INDICATORS AND REAGENTS; KINETICS; MONOPHENOL MONOOXYGENASE; OXIDATION-REDUCTION; TEMPERATURE; TIME FACTORS; TYROSINE; VEGETABLES;

EID: 0017780424 PISSN: 00443026 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/BF01459856 Document Type: Article

Times cited : (15)

References (17)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.