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Purification and Characterization of Latent Polyphenol Oxidase from Apricot (Prunus armeniaca L.)
[Image: see text] Polyphenol oxidase from apricot (Prunus armeniaca) (PaPPO) was purified in its latent form (L-PaPPO), and the molecular weight was determined to be 63 kDa by SDS-PAGE. L-PaPPO was activated in the presence of substrate at low pH. The activity was enhanced by CuSO(4) and low concent...
Kaydedildi:
| Yayımlandı: | J Agric Food Chem |
|---|---|
| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Chemical
Society
2017
|
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5609118/ https://ncbi.nlm.nih.gov/pubmed/28812349 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.jafc.7b03210 |
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