Characterization and inhibition of Rosmarinus officinalis L. polyphenoloxidase

European Food Research and Technology

Volumn 233, Issue 2, 2011, Pages 293-301

  Doğan, Serap ^a   Diken, Mehmet Emin ^a   Turhan, Yasemin ^a   Alan, Ümran ^a   Doǧan, Mehmet ^a   Alkan, Mahir ^a  

^a BALIKESIR UNIVERSITY   (Turkey)

Author keywords

Inactivation; Inhibition; Optimum pH and temperature; Polyphenoloxidase; Rosmarinus officinalis L.; Substrate specificity

Indexed keywords

AMINO ACIDS; ENZYME ACTIVITY; ENZYME INHIBITION; NITROGEN COMPOUNDS; PHENOLS; SUBSTRATES; SULFUR COMPOUNDS;

INACTIVATION; OPTIMUM PH; POLYPHENOL OXIDASE; ROSMARINUS OFFICINALIS L; SUBSTRATE SPECIFICITY;

ASCORBIC ACID;

ROSMARINUS OFFICINALIS;

EID: 79960613663     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1504-y     Document Type: Article

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