Polyphenol oxidase activity and browning in green olives
- 1 March 1984
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 32 (2), 320-321
- https://doi.org/10.1021/jf00122a035
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Enzymic browning in green olives and its preventionJournal of the Science of Food and Agriculture, 1978
- Olive catechol oxidase - changes during fruit developmentJournal of the Science of Food and Agriculture, 1977
- SOME BIOCHEMICAL PROPERTIES OF POLYPHENOLOXIDASE FROM TWO AVOCADO VARIETIES DIFFERING IN THEIR BROWNING RATESJournal of Food Science, 1977
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951