Effect of Anti Browning Agents on Partial Purified Polyphenol Oxidase of Hawthorn (Crataegus Spp
1. Effect of Anti Browning Agents on Partial Purified Polyphenol Oxidase of Hawthorn (Crataegus Spp

Shahriar Saeidian

Volume 2, Issue 8 , Summer 2014, , Pages 2472-2482

Abstract
  Objective: Polyphenol oxidase or PPO (EC 1.14.18.1) is considered the enzyme responsible for quality deterioration and browning in different fruits during postharvest period. The objective ...  Read More