Oxidative enzyme activities and soluble protein content in leaves and fruits of olives during ripening

Journal of Food Biochemistry

Volumn 27, Issue 3, 2003, Pages 181-196

  Ebrahimzadeh, Hassan ^a   Motamed, Nasrin ^a   Rastgar Jazii, Ferdous ^b   Montasser Kouhsari, Shideh ^a   Shokraii, Esmael H ^c  

^a UNIVERSITY OF TEHRAN   (Iran)

^b NATIONAL INSTITUTE OF GENETIC ENGINEERING AND BIOTECHNOLOGY   (Iran)

^c VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITION; ELECTROPHORESIS; ENZYMES; FRUITS;

RIPENING;

PROTEINS;

OLEA EUROPAEA; OLEACEAE;

EID: 0041520647     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2003.tb00276.x     Document Type: Article

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