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  • Blackwell Publishing Ltd  (1)
  • 1990-1994
  • 1985-1989
  • 1975-1979  (1)
  • 1976  (1)
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  • 1990-1994
  • 1985-1989
  • 1975-1979  (1)
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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF SOME PHENOLIC COMPOUNDS ON THE OXIDATION OF 4-METHYL CATECHOL CATALYZED BY AVOCADO POLYPHENOLOXIDASE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The degree of browning produced from the oxidation of 4-methyl catechol by Lerman and Fuerte avocado PPO was affected by the presence of various phenol-type compounds which could not, by themselves, act as substrates for the enzyme. P-coumaric acid, protocatechuic acid and p-cresol arrested the development of dark-colored o-quinones, while phloroglucinol, orcinol and resorcinol markedly increased their formation. Similar relative effects were obtained with PPO of either avocado source.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14378.x
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