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Literature DB >> 16653582

CHARACTERISTICS OF THE TYROSINASE SYSTEM IN POTATOES WHICH BLACKEN AFTER BOILING.

Abstract

Entities: Species

Year: 1939 PMID： 16653582 PMCID： PMC437764 DOI： 10.1104/pp.14.3.549

Source DB: PubMed Journal: Plant Physiol ISSN： 0032-0889 Impact factor: 8.340

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3 in total

Authors: C E Pugh
Journal: Biochem J Date: 1929 Impact factor: 3.857

Authors: H S Raper; A Wormall
Journal: Biochem J Date: 1923 Impact factor: 3.857

Authors: C K Tinkler
Journal: Biochem J Date: 1931 Impact factor: 3.857

3 in total