Polyphenol oxidase activity and browning of three avocado varieties
- 1 September 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (9) , 1319-1324
- https://doi.org/10.1002/jsfa.2740260910
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- POLYPHENOL OXIDASE OF ROYAL ANN CHERRIES: PURIFICATION AND CHARACTERIZATIONJournal of Food Science, 1973
- Food Browning as a Polyphenol ReactionPublished by Elsevier ,1971
- AVOCADO POLYPHENOLOXIDASE: PURIFICATION, AND FRACTIONATION ON SEPHADEX THIN LAYERSJournal of Food Science, 1970
- Optimum conditions for bonding of plant phenols to insoluble polyvinylpyrrolidonePhytochemistry, 1968
- Some Characteristics of Eggplant and Avocado PolyphenolasesJournal of Food Science, 1965
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951