Recovery and stability of phenolase, peroxidase and catalase activity in dried potato tissue
- 1 October 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (10) , 627-629
- https://doi.org/10.1002/jsfa.2740201014
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Potato variety identification by use of electrophoretic patterns of tuber proteins and enzymesAmerican Journal of Potato Research, 1968
- Induction of Phenylalanine Deaminase by Light and its Relation to Chlorogenic Acid Synthesis in Potato Tuber TissuePlant Physiology, 1965
- After‐Cooking Discoloration of Potatoes Role of the Organic AcidsJournal of Food Science, 1964
- After-cooking blackening in potatoes. II.—Core experimentsJournal of the Science of Food and Agriculture, 1962
- THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOESaJournal of Food Science, 1960
- New Method for Catalase DeterminationAnalytical Chemistry, 1959
- PHENOLIC COMPOUNDS IN POTATO TISSUEJournal of Food Science, 1955
- Changes in the Activities of Several Enzymes during Germination and Seedling Development in Corn (Zea mays L.).Plant Physiology, 1955