Recovery and stability of phenolase, peroxidase and catalase activity in dried potato tissue
Authors:
- 1 October 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (10) , 627-629
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- After‐cooking blackening in potatoes. II.—Core experimentsJournal of the Science of Food and Agriculture, 1962
- THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOES aJournal of Food Science, 1960
- New Method for Catalase DeterminationAnalytical Chemistry, 1959
- PHENOLIC COMPOUNDS IN POTATO TISSUE aJournal of Food Science, 1955
- Changes in the Activities of Several Enzymes during Germination and Seedling Development in Corn (Zea mays L.).Plant Physiology, 1955