Anthocyanin content and the activities of polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase in lettuce cultivars

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 1, 2012, Pages 45-48

  Chon, Sang Uk ^a   Boo, Hee Ock ^a   Heo, Buk Gu ^b   Gorinstein, Shela ^c  

^a Chosun University   (South Korea)

^b Naju Foundation of Natural Dyeing Culture   (South Korea)

^c HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Anthocyanin content; Lettuce; PAL; POD; PPO

Indexed keywords

ANTHOCYANIN; CATECHOL OXIDASE; PEROXIDASE; PHENYLALANINE AMMONIA LYASE;

ARTICLE; ENZYMOLOGY; LETTUCE; METABOLISM; PLANT LEAF; SPECIES DIFFERENCE; TEMPERATURE;

ANTHOCYANINS; CATECHOL OXIDASE; LETTUCE; PEROXIDASE; PHENYLALANINE AMMONIA-LYASE; PLANT LEAVES; SPECIES SPECIFICITY; TEMPERATURE;

EID: 83455225613     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.595704     Document Type: Article

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