Enzymatic Browning in Five Olive Varieties
- 1 July 1985
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 50 (4) , 1194-1195
- https://doi.org/10.1111/j.1365-2621.1985.tb13048.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Polyphenol oxidase activity and browning in green olivesJournal of Agricultural and Food Chemistry, 1984
- Avocado Mesocarp; Browning Potential, Carotenoid Content, Polyphetiol Oxidase, Catalase and Peroxidase Activities: Comparison Between Six Avocado CultivarsJournal of Food Science, 1983
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951