| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9487387 | Food Research International | 2005 | 4 Pages |
Abstract
This paper describes the isolation and partial characterization of carotenoid cleavage enzymes in nectarines, isolated from ripe skin of commercially available fruit. The enzyme is characterized by its kinetic parameters (vmax, Km, time constant, temperature dependence, activation energy).
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Food Science
Authors
S. Baldermann, M. Naim, P. Fleischmann,