Characterization and role of polyphenol oxidase and peroxidase in browning of fresh-cut melon

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 1, 2008, Pages 132-138

  Chisari, Marco ^a   Barbagallo, Riccardo N ^a   Spagna, Giovanni ^a  

^a DOFATA   (Italy)

Author keywords

Browning; Fresh cut melon; Melon; Peroxidase; Polyphenol oxidase

Indexed keywords

CATECHOL OXIDASE; ENZYME INHIBITOR; PEROXIDASE;

ARTICLE; CANTALOUPE; ENZYME STABILITY; ENZYMOLOGY; GLYCATION; HEAT; KINETICS; METABOLISM; PHYSICAL CHEMISTRY; THERMODYNAMICS;

CATECHOL OXIDASE; CHEMISTRY, PHYSICAL; CUCUMIS MELO; ENZYME INHIBITORS; ENZYME STABILITY; HEAT; KINETICS; MAILLARD REACTION; PEROXIDASE; THERMODYNAMICS;

CUCUMIS; CUCUMIS MELO;

EID: 38549103026     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0721491     Document Type: Article

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