Browning in Annona cherimola fruit: Role of polyphenol oxidase and characterization of a coding sequence of the enzyme

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 22, 2007, Pages 9208-9218

  Prieto, Humberto ^a   Utz, Daniella ^b   Castro, Álvaro ^a   Aguirre, Carlos ^a   González Agüero, Mauricio ^a   Valdés, Hector ^c   Cifuentes, Nicolas ^b   Defilippi, Bruno G ^a   Zamora, Pablo ^b   Zúñiga, Gustavo ^b   Campos Vargas, Reinaldo ^a  

^a INSTITUTO DE INVESTIGACIONES AGROPECUARIAS   (Chile)

^b UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^c DEPARTAMENTO DE BIOLOGÍA   (Chile)

Author keywords

Browning; Fresh cut; Gene structure; Minimally processed; Polyphenol oxidase

Indexed keywords

CATECHOL OXIDASE; MESSENGER RNA; PLANT DNA;

AMINO ACID SEQUENCE; ANNONA; ARTICLE; CHEMISTRY; ENZYMOLOGY; FRUIT; GENE EXPRESSION; GENETICS; GLYCATION; METABOLISM; MOLECULAR CLONING; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE;

AMINO ACID SEQUENCE; ANNONA; BASE SEQUENCE; CATECHOL OXIDASE; CLONING, MOLECULAR; DNA, PLANT; FRUIT; GENE EXPRESSION; MAILLARD REACTION; MOLECULAR SEQUENCE DATA; RNA, MESSENGER;

ANNONA; ANNONA CHERIMOLA;

EID: 36148962934     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070586+     Document Type: Article

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