Literature DB >> 16655953

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

R U Makower1.   

Abstract

Entities:  

Year:  1964        PMID： 16655953      PMCID： PMC550115          DOI： 10.1104/pp.39.4.520

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


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  4 in total

1.  The role of dehydro-L-ascorbic acid as respiratory carrier in plants.

Authors:  L W MAPSON
Journal:  Ann N Y Acad Sci       Date:  1961-04-21       Impact factor: 5.691

2.  Inhibition of enzymatic browning of chlorogenic acid solutions with cysteine and glutathione.

Authors:  R E HENZE
Journal:  Science       Date:  1956-06-29       Impact factor: 47.728

3.  Function of ascorbic acid in plants.

Authors:  L W MAPSON
Journal:  Vitam Horm       Date:  1953       Impact factor: 3.421

4.  Inhibition of enzymic color formation in potato by adenosine triphosphate.

Authors:  R U MAKOWER; S SCHWIMMER
Journal:  Biochim Biophys Acta       Date:  1954-05
  4 in total
  1 in total

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

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

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