Variations of peroxidase activity among Salvia species

Journal of Food Engineering

Volumn 79, Issue 2, 2007, Pages 375-382

  Doǧan, Serap ^a   Turan, Pinar ^a   Doǧan, Mehmet ^a   Arslan, Oktay ^a   Alkan, Mahir ^a  

^a BALIKESIR UNIVERSITY   (Turkey)

Author keywords

Peroxidase; pH; Salvia species; Substrate specificity; Temperature

Indexed keywords

BIODIVERSITY; BODY FLUIDS; DIALYSIS; OXIDATION; PH EFFECTS; PHENOLIC RESINS; SUBSTRATES; THERMAL EFFECTS;

ENZYMATIC BROWNING; PEROXIDASE; SALVIA SPECIES; SUBSTRATE SPECIFICITY;

PROTEINS;

SALVIA; SALVIA SUPERBA; SALVIA TOMENTOSA; SALVIA VIRIDIS;

EID: 33749407406     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.02.001     Document Type: Article

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