SOME BIOCHEMICAL PROPERTIES OF POLYPHENOLOXIDASE FROM TWO AVOCADO VARIETIES DIFFERING IN THEIR BROWNING RATES

Journal of Food Science

Volumn 42, Issue 1, 1977, Pages 38-43

  KAHN, VARDA ^a  

^a VOLCANI CENTER   (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84952418823     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1977.tb01213.x     Document Type: Article

References (27)

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7. Studies of the haemolymph and cuticular Dhenoloxidase in Spodoptera littoralis larvae
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23. Effect of gamma irradiation on polyphenoloxidase activity and its relation to skin browning in bananas
24. Physiologically active amines in common fruits and vegetables
25. Tobacco polyphenoloxidases; a specific staining method indicating nonidentity with Deroxidases
26. Enzymatic browning of ripening bananas
27. Isolation and characterization of polyphenoloxidase isoenzymes of Clingstone peach