CHARACTERISTICS OF THE TYROSINASE SYSTEM IN POTATOES WHICH BLACKEN AFTER BOILING
- 1 July 1939
- journal article
- Published by Oxford University Press (OUP) in Plant Physiology
- Vol. 14 (3) , 549-557
- https://doi.org/10.1104/pp.14.3.549
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- The blackening of potatoes after cookingBiochemical Journal, 1931
- The activation of certain oxidase preparationsBiochemical Journal, 1929
- The Tyrosinase-Tyrosine ReactionBiochemical Journal, 1923