THE ACTION OF LIPOXIDASE IN FROZEN RAW PEASa
- 1 November 1956
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 21 (6) , 605-610
- https://doi.org/10.1111/j.1365-2621.1956.tb16964.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Catalysis of linoleate oxidation by pea lipoxidaseArchives of Biochemistry and Biophysics, 1956
- CHEMICAL CHANGES TAKING PLACE IN THE CRUDE LIPIDS DURING THE STORAGE OF FROZEN RAW VEGETABLESaJournal of Food Science, 1954
- THE LOSS OF CHLOROPHYLL IN GREEN PEAS DURING FROZEN STORAGE AND ANALYSIS aJournal of Food Science, 1952
- ON THE DEVELOPMENT OF OFF‐FLAVOR DURING THE STORAGE OF FROZEN RAW PEASaJournal of Food Science, 1951
- SOY BEAN LIPOXIDASEJournal of Biological Chemistry, 1943
- CAROTENE CONTENT OP FRESH AND FROZEN GREEN VEGETABLES1Journal of Food Science, 1943
- UNSATURATED FAT OXIDASE: SPECIFICITY, OCCURRENCE AND INDUCED OXIDATIONSJournal of the American Chemical Society, 1941
- Die Aufnahme von Sauerstoff bei der enzymatischen Oxydation ungesättigter FettsäurenHelvetica Chimica Acta, 1941