Possible interaction of chlorogenic acid, tyrosine, and bisulfite in enzymatic blackening of potatoes
- 1 July 1967
- journal article
- research article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 44 (7), 236-240
- https://doi.org/10.1007/bf02862518
Abstract
No abstract availableKeywords
This 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
- Study of the phenolic compounds in potato tubers during storageAmerican Journal of Potato Research, 1958
- Sweet Potato Dehydration, Properties of Polyphenolases Causing Discoloration of Sweet Potatoes during ProcessingJournal of Agricultural and Food Chemistry, 1956
- The Chemistry and Technology of the Pretreatment and Preservation of Fruit and Vegetable Products with Sulfur Dioxide and SulfitesPublished by Elsevier ,1954
- Chlorogenic Acid and the Enzymic Browning of Apples and PearsNature, 1953
- Enzyme-Catalyzed Oxidative Browning of Fruit ProductsPublished by Elsevier ,1951
- Mineral nutrition in relation to the biochemistry and physiology of potatoesPlant and Soil, 1949
- Determination of Sulfur Dioxide in FruitsIndustrial & Engineering Chemistry Analytical Edition, 1945