Comparisons of Inhibitors of Tyrosine Oxidation in the enzymatic blackening of potatoes
- 1 February 1981
- journal article
- research article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 58 (2), 85-92
- https://doi.org/10.1007/bf02854377
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol OxidaseJournal of Food Science, 1965
- ATP-Induced Inhibition of Potato Browning. Effect of Ascorbic Acid Oxidase and of Reducing SubstancesPlant Physiology, 1964
- Effects of pH of dipping solutions on the quality of prepeeled potatoesAmerican Journal of Potato Research, 1961
- Enzyme-Catalyzed Oxidative Browning of Fruit ProductsPublished by Elsevier ,1951