Literature DB >> 13160032

Inhibition of enzymic color formation in potato by adenosine triphosphate.

R U MAKOWER, S SCHWIMMER.   

Abstract

Entities:  

Keywords:  ADENYLPYROPHOSPHATE/effects; ENZYMES; POTATOES/metabolism

Mesh：

Substances：

Year:  1954        PMID： 13160032     DOI： 10.1016/0006-3002(54)90148-1

Source DB:  PubMed          Journal:  Biochim Biophys Acta        ISSN： 0006-3002


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  3 in total

1.  Magnetic resonance imaging characteristics of nonthermal irreversible electroporation in vegetable tissue.

Authors:  Mohammad Hjouj; Boris Rubinsky
Journal:  J Membr Biol       Date:  2010-07-15       Impact factor: 1.843

2.  ATP-Induced Inhibition of Potato Browning. Effect of Ascorbic Acid Oxidase and of Reducing Substances.

Authors:  R U Makower
Journal:  Plant Physiol       Date:  1964-07       Impact factor: 8.340

3.  Effect of Nucleotides on Enzymic Browning in Potato Slices.

Authors:  R U Makower
Journal:  Plant Physiol       Date:  1964-11       Impact factor: 8.340
  3 in total

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