Abstract
The properties of a particulate polyphenoloxidase preparation from young apple fruit have been investigated. Chlorogenic acid, D-catechin, and hydrocaffeic acid were found to be the substrates most rapidly oxidized by this preparation, but its action on a number of other phenolic compounds was also investigated. The inhibition of the oxidation of phenolic compounds by cysteine and other thiol compounds was studied in detail.
Subject
Developmental Biology,Endocrinology,Genetics,General Materials Science,Molecular Biology,Animal Science and Zoology,Reproductive Medicine,General Medicine,Biotechnology
Cited by
70 articles.
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