The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase
- 1 September 1965
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 30 (5), 753-758
- https://doi.org/10.1111/j.1365-2621.1965.tb01836.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- ON THE PATHWAY OF THE CATECHOL-TYROSINASE REACTIONAnnals of the New York Academy of Sciences, 2006
- Über den Einfluiß der schwefligen Säure undl-Ascorbinsäure bei der WeinbereitungII. Mitteilung Inaktivierung der PolyphenoloxydaseZeitschrift für Lebensmittel-Untersuchung und Forschung, 1960
- Structure of MelaninsPublished by Elsevier BV ,1959
- The Chemistry and Technology of the Pretreatment and Preservation of Fruit and Vegetable Products with Sulfur Dioxide and SulfitesPublished by Elsevier BV ,1954
- The Reaction of Quinone and Sulfite. I. Intermediates1Journal of the American Chemical Society, 1952
- Determination of Sulfur Dioxide in FruitsIndustrial & Engineering Chemistry Analytical Edition, 1945