enzymic browning
- You have accessRestricted accessOxidation of Natural Hydroxybenzoic Acids by Grapevine Peroxidases: Kinetic Characteristics and Substrate SpecificityJ. M. Zapata, A. A. Calderón, R. Muñoz, A. Ros BarcelóAm J Enol Vitic. 1992 43: 134-138 ; DOI: 10.5344/ajev.1992.43.2.134J. M. ZapataDepartment of Plant Biology (Plant Physiology), University of Murcia, Campus of Espinardo, E-30071 Murcia, Spain.A. A. CalderónDepartment of Plant Biology (Plant Physiology), University of Murcia, Campus of Espinardo, E-30071 Murcia, Spain.R. MuñozDepartment of Plant Biology (Plant Physiology), University of Murcia, Campus of Espinardo, E-30071 Murcia, Spain.A. Ros BarcelóDepartment of Plant Biology (Plant Physiology), University of Murcia, Campus of Espinardo, E-30071 Murcia, Spain.
- You have accessRestricted accessPolyphenol Oxidase from Grapes: Precipitation, Re-Solubilization and CharacterizationKoki Yokotsuka, Susumu Makino, Vernon L. SingletonAm J Enol Vitic. 1988 39: 293-302 ; DOI: 10.5344/ajev.1988.39.4.293Koki YokotsukaInstitute of Enology and Viticulture, Yamanashi University, Kofu, Yamanashi 400, JapanSusumu Makino