Characterization and Inhibitors of Polyphenol Oxidase from Chinese Toon

Food Biotechnology

Volumn 27, Issue 3, 2013, Pages 261-278

  Wang, Cheng ^a   Zhang, Jing fang ^a   Zhang, Yan ^a   Cheng, Bing ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Chinese toon; inhibitors; optimum pH; optimum temperature; polyphenoloxidase; thermal stability

Indexed keywords

ACTIVATION ENERGIES (EA); BIOCHEMICAL CHARACTERISTICS; CHINESE TOON; ENZYMATIC BROWNING; OPTIMUM PH; OPTIMUM TEMPERATURE; POLYPHENOL OXIDASE; THERMODYNAMIC PARAMETER;

ACTIVATION ENERGY; AMINO ACIDS; CORROSION INHIBITORS; HEAT RESISTANCE; THERMODYNAMIC STABILITY;

PHENOLS;

EID: 84882238084     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2013.811688     Document Type: Article

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