Inhibition kinetics of polyphenol oxidase by glutamic acid
- Author
- DOGAN, Serap1 ; THRAN, Pinar2 ; DOGAN, Mehmet2 ; ALKAN, Mahir2 ; ARSLAN, Oktay2
[1] Department of Biology, Faculty of Science and Literature, Balikesir University, 10100 Balikesir, Turkey
[2] Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10100 Balikesir, Turkey - Source
European food research & technology (Print). 2007, Vol 225, Num 1, pp 67-73, 7 p ; ref : 42 ref
- ISSN
- 1438-2377
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
/
Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Mushroom, Ocimum basilicum L., Inhibition Polyphenol oxidase, Glutamic acid
- Keyword (fr)
- Acide glutamique Basilic Catechol oxidase Champignon comestible Cinétique Fungi Inhibition Ocimum basilicum Angiospermae Dicotyledones Enzyme Epice Labiatae Oxidoreductases Spermatophyta Thallophyta
- Keyword (en)
- Glutamic acid Basil Catechol oxidase Edible fungi Kinetics Fungi Inhibition Ocimum basilicum Angiospermae Dicotyledones Enzyme Spice Labiatae Oxidoreductases Spermatophyta Thallophyta
- Keyword (es)
- Acido glutámico Albahaca Catechol oxidase Seta comestible Cinética Fungi Inhibición Ocimum basilicum Angiospermae Dicotyledones Enzima Especia Labiatae Oxidoreductases Spermatophyta Thallophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18725437
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s00217-006-0383-0 
https://dx.doi.org/10.1007/s00217-006-0383-0
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