Food Discoloration, Enzymatic Browning, Reflectance Measurements, and Effect of Adenosine Triphosphate on Color Changes Induced in Plant Slices by Polyphenol Oxidase
- 1 October 1957
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 5 (10) , 768-773
- https://doi.org/10.1021/jf60080a010
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- SWEET POTATO PHENOLASE - PREPARATION, PROPERTIES, AND DETERMINATION OF PROTEIN CONTENT1949
- THE AEROBIC OXIDASESPhysiological Reviews, 1928