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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