Effect of freezing on the activity of catalase in apple flesh tissue

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 11, 2000, Pages 5537-5542

  Gong, Yiping ^a,b   Toivonen, Peter M A ^a   Wiersma, Paul A ^a   Lu, Changwen ^a   Lau, O L ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Apple; Catalase; Enzyme activity; Freezing; Inactivation

Indexed keywords

BUFFER; CATALASE; EDETIC ACID; POLYSORBATE 20;

APPLE; ARTICLE; COLD; COMPARATIVE STUDY; CULTIVAR; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME STRUCTURE; EXTRACTION; FOOD FREEZING; FOOD PRESERVATION; FREEZING; FRUIT; GEL ELECTROPHORESIS; IMMUNOHISTOCHEMISTRY; NONHUMAN; PROTEIN CONTENT; SPECIES DIFFERENCE;

CATALASE; COLD; FOOD PRESERVATION; FREEZING; FRUIT; SPECIES SPECIFICITY;

FELIS CATUS; MALUS X DOMESTICA;

EID: 0033667325     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990525e     Document Type: Article

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