Characterization of polyphenol oxidase from the manzanilla cultivar (Olea europaea pomiformis) and prevention of browning reactions in bruised olive fruits

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 16, 2007, Pages 6515-6520

  Segovia Bravo, Kharla A ^a   Jarén Galán, Manuel ^a   García García, Pedro ^a   Garrido Fernández, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Browning; Bruise; Harvest; Olive (Manzanilla cultivar)

Indexed keywords

CATECHOL OXIDASE;

ARTICLE; ENZYMOLOGY; FRUIT; GLYCATION; KINETICS; METABOLISM; OLIVE TREE; PH; THERMODYNAMICS;

CATECHOL OXIDASE; FRUIT; HYDROGEN-ION CONCENTRATION; KINETICS; MAILLARD REACTION; OLEA; THERMODYNAMICS;

OLEA EUROPAEA;

EID: 34548039445     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063675f     Document Type: Article

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