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The Effects of Antioxidants on Browning and on Degradation Products Caused by Dehydroascorbic Acid

✍ Scribed by M. Sawamura; T. Nakagawa; S. Katsuno; H. Hamaguchi; H. Ukeda

Book ID
108822999
Publisher
Institute of Food Technologists
Year
2000
Tongue
English
Weight
145 KB
Volume
65
Category
Article
ISSN
0022-1147

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The effects of ascorbic acid (AA) and dehydroascorbic acid (DHA), one of products of the disproportionation of monodehydroascorbate (MDHA) by AA oxidase (AAO, EC 1.10.3.3), on the gravitropic curvature of Arabidopsis roots were characterized by biochemical and genetic approaches. Exogenously applied