ENZYME-ACTIVITIES AND POLYPHENOLS RELATED TO MESOCARP DISCOLORATION OF AVOCADO FRUIT

被引：22

作者：

VANLELYVELD, LJ ^{[1
]}

GERRISH, C ^{[1
]}

DIXON, RA ^{[1
]}

机构：

[1] UNIV LONDON ROYAL HOLLOWAY COLL,DEPT BIOCHEM,EGHAM TW20 0EX,SURREY,ENGLAND

来源：

PHYTOCHEMISTRY | 1984年 / 23卷 / 08期

关键词：

D O I：

10.1016/S0031-9422(00)83433-0

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：1531 / 1534

页数：4

共 24 条

[1]

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[2]

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[7]

JOLLEY RL, 1966, ADV BIOL SKIN, V8, P269

[8] SOME BIOCHEMICAL PROPERTIES OF POLYPHENOLOXIDASE FROM 2 AVOCADO VARIETIES DIFFERING IN THEIR BROWNING RATES [J].

KAHN, V .

JOURNAL OF FOOD SCIENCE, 1977, 42 (01) :38-43

[9] POLYPHENOL OXIDASE ISOENZYMES IN AVOCADO [J].

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[10] LATENCY PROPERTIES OF POLYPHENOL OXIDASE IN 2 AVOCADO CULTIVARS DIFFERING IN THEIR RATE OF BROWNING [J].

KAHN, V .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (03) :233-239

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