| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601436 | Food Chemistry | 2013 | 34 Pages |
Abstract
⺠The eggplant cultivars differed in PPO activity, phenolic content and browning. ⺠In eggplant browning was found to depend on soluble phenolics and PPO activity. ⺠During storage phenolics and browning always increased but not PPO activity. ⺠A stretch of 38 amino acid differed in cultivars showing higher PPO activity.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Bibhuti Bhusan Mishra, Satyendra Gautam, Arun Sharma,