The effects of storage temperature on the quality and phenolic metabolism of whole and minimally processed kale leaves

We studied the effects of storage temperature on the activities of phenylalanine ammonialyase (PAL), peroxidase (POD) and polyphenol oxidase (PPO) in minimally processed kale (Brassica oleracea var. acephala) that was stored for 15 and 9 days at 5 ± 1ºC and 10 ± 1ºC, respectively. The main visual ev...

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Detaylı Bibliyografya
Yayımlandı:Acta Scientiarum. Agronomy
Asıl Yazarlar: Adriano Do Nascimento Simões, Silvino Intra Moreira, Paulo Roberto Mosquim, Nilda de Fátima Ferreira Soares, Rolf Puschmann
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Universidade Estadual de Maringá 2015
Konular:
Agrociencias
lyase
acephala
peroxidase
enzymatic browning
polyphenol oxidase
Online Erişim:https://www.redalyc.org/articulo.oa?id=303033072013
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