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Some notes on the change of colour in the purple solution formed by the polyphenolase of Scopolia japonica

✍ Scribed by Yonezo Suzuki

Publisher
Springer
Year
1958
Tongue
English
Weight
148 KB
Volume
45
Category
Article
ISSN
0028-1042

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## Abstract The effects of the pH in the flesh of ripe olives processed for table olive production, the type of acid used to correct it, the heating process used and the iron content of the flesh on the colour of the final product were studied. The best colour was obtained by bottling the fruits at