Effect of pH and temperature on peroxidase and polyphenoloxidase activities of litchi pericarp;Efeito do pH e da temperatura nas atividades da peroxidase e polifenoloxidase do pericarpo de lichia

Scientia Agricola

Volumn 67, Issue 2, 2010, Pages 213-217

  Mizobutsi, Gisele Polete ^a   Finger, Fernando Luiz ^b   Ribeiro, Rosilene Antônio ^c   Puschmann, Rolf ^d   Neves, Ludmila Lafetá de Melo ^e   da Mota, Wagner Ferreira ^a  

^a UNIMONTES/CCA   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^c Faculdade da Amazônia Iesa FAI   (Brazil)

^d Depto de Fisiologia Vegetal

^e MINISTÉRIO DA SAÚDE   (Brazil)

Author keywords

Enzyme purification; Litchi Chinensis Sonn.; Skin browning

Indexed keywords

LITCHI CHINENSIS;

EID: 77953631875     PISSN: 01039016     EISSN: 1678992X     Source Type: Journal    
DOI: 10.1590/s0103-90162010000200013     Document Type: Article

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