Influence of pH and bisulfite on the enzymatic blackening reaction in potatoes
- 1 February 1977
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 54 (2), 73-81
- https://doi.org/10.1007/bf02851875
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Some factors influencing the pH of apical and basal portions of Russet Burbank and Norgold Russet potatoesAmerican Journal of Potato Research, 1974
- Bisulfite inhibition of enzymatic blackening caused by tyrosine oxidationAmerican Journal of Potato Research, 1966
- The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol OxidaseJournal of Food Science, 1965
- Effects of pH of dipping solutions on the quality of prepeeled potatoesAmerican Journal of Potato Research, 1961
- A Comparison of Chlorogenic Acid and Catechol as Substrates for the Polyphenol Oxidase from Tobacco and Mushroom.Plant Physiology, 1958
- A study of the hydrogen ion concentration of the potato tuberBiochemical Journal, 1931