Inhibition of polyphenol oxidase obtained from various sources by 2,3‐diaminopropionic acid
- 4 March 2005
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 85 (9), 1499-1504
- https://doi.org/10.1002/jsfa.2144
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
- Kinetics of polyphenol oxidase activity inhibition and browning of avocado purée preserved by combined methodsJournal of Food Engineering, 2002
- Comparison of β-Cyclodextrin Effect on Polyphenol Oxidation Catalyzed by Purified Polyphenol Oxidase from Different SourcesJournal of Agricultural and Food Chemistry, 1997
- Pyrimidine metabolism and secondary product formation; biogenesis of albizziine, 4-hydroxyhomoarginine and 2,3-diaminopropanoic acidPhytochemistry, 1995
- Sulfite Substitutes for the Prevention of Enzymatic Browning in FoodsPublished by American Chemical Society (ACS) ,1995
- Biosynthesis of capreomycin. 2. Incorporation of L-serine, L-alanine, and L-2,3-diaminopropionic acidThe Journal of Organic Chemistry, 1993
- Total synthesis and absolute stereochemistry of the antifungal dipeptide Sch 37137 and its 2S,3S - isomerTetrahedron Letters, 1993
- Inhibition of enzymatic browning in foods and beveragesCritical Reviews in Food Science and Nutrition, 1992
- Stereoselective synthesis of 2,3-diamino acids. 2,3-Diamino-4-phenylbutanoic acidThe Journal of Organic Chemistry, 1990
- Inhibition of Mushroom Polyphenoloxidase by Ascorbic Acid DerivativesJournal of Food Science, 1988
- Polyphenol oxidases in plantsPhytochemistry, 1979