Literature DB >> 16744640

The blackening of potatoes after cooking.

C K Tinkler1.   

Abstract

Entities:  

Year:  1931        PMID： 16744640      PMCID： PMC1260696          DOI： 10.1042/bj0250773

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  1 in total

1.  Oxidising Enzymes. I. The Nature of the "Peroxide" naturally associated with certain direct Oxidising Systems in Plants.

Authors:  M W Onslow
Journal:  Biochem J       Date:  1919-05       Impact factor: 3.857
  1 in total
  2 in total

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

Authors:  A F Ross; W E Tottingham; R Nagy
Journal:  Plant Physiol       Date:  1939-07       Impact factor: 8.340

2.  The effect of pH on stem-end blackening of potato.

Authors:  H G Wager
Journal:  Biochem J       Date:  1945       Impact factor: 3.857
  2 in total

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