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APPLICATION AND ADVANTAGES OF THE ENZYMATIC METHOD FOR THE ASSAY OF ASCORBIC AND DEHYDROASCORBIC ACIDS AND REDUCTONES Determination in Fresh and Canned Spinach

✍ Scribed by A. MARCHESINI; F. MONTUORI; D. MUFFATO; D. MAESTRI

Book ID
108800540
Publisher
Institute of Food Technologists
Year
1974
Tongue
English
Weight
405 KB
Volume
39
Category
Article
ISSN
0022-1147

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An Enzymatic Assay for the Colorimetric
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✍ Karl-Artur Kovar; Mohamed Naguib El Bolkiny; Roswitha Rink; Mohamed Abdel Hamid πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 253 KB

The methods described in this paper are based on h e uricase catalyzed oxidation of uric acid to allantoine and hydrogen p x i d e . By making use of the catalytic activity of peroxidase the generated H f i is measured either spectrophotomedcally with 3 -m e t h y l -b e n z o W b 2 + m hydrazone (M