Effect of acetohydroxamic acid (AHA) and salicylhydroxamic acid (SHAM) on the oxidation of o-dihydroxy- and trihydroxyphenols by mushroom tyrosinase

Journal of Food Biochemistry

Volumn 23, Issue 4, 1999, Pages 409-433

  Kahn, Varda ^a  

^a VOLCANI CENTER   (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

BASIDIOMYCOTA;

EID: 0033414028     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.1999.tb00028.x     Document Type: Article

References (25)

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