Quantification and characterisation of polyphenol oxidase from vanilla bean

Food Chemistry

Volumn 117, Issue 2, 2009, Pages 196-203

  Waliszewski, Krzysztof N ^a   Márquez, Ofelia ^a   Pardio, Violeta T ^b  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b UNIVERSIDAD VERACRUZANA   (Mexico)

Author keywords

Characterisation; Polyphenol oxidase; Quantification; Vanilla beans

Indexed keywords

4 METHYLCATECHOL; AMMONIUM SULFATE; ASCORBIC ACID; CATECHOL; CATECHOL OXIDASE; HEXYLRESORCINOL; METAL ION;

ARTICLE; BEAN; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME PURIFICATION; GEL FILTRATION CHROMATOGRAPHY; ISOELECTRIC FOCUSING; MOLECULAR WEIGHT; PH MEASUREMENT; PRECIPITATION; PROTEIN PURIFICATION; TEMPERATURE SENSITIVITY; ULTRAVIOLET RADIATION; VANILLA;

VANILLA PLANIFOLIA;

EID: 67349161371     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.118     Document Type: Article

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