## Abstract Polyphenoloxidase (PPO, EC 1.14.18.1)was extracted from palmito (__Euterpe edulis__ Mart) using 0.1 M phosphate buffer, pH 7.5. Partial purification of the enzyme was achieved by a combination of (NH~4~)~2~SO~4~precipitation (35–90% saturation) and Sephadex G‐25 and DEAE‐cellulose chrom
✦ LIBER ✦
Heat Inactivation Kinetics of Apple Polyphenoloxidase and Activation of its Latent Form
✍ Scribed by AHMET YEMENICIOĞLU; MEHMET ÖZKAN; BEKIR CEMEROĞLU
- Book ID
- 108821280
- Publisher
- Institute of Food Technologists
- Year
- 1997
- Tongue
- English
- Weight
- 329 KB
- Volume
- 62
- Category
- Article
- ISSN
- 0022-1147
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