Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
22 (1987), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
When sulphur dioxide inhibits the enzymic browning of catechol catalysed by mushroom tyrosinase, the main reaction product is 4-sulphocatechol. When assessed for its browning potential, this product appears to be unreactive and does not inhibit the enzyme.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb00533.x
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