
%0 Journal Article
%A Walker, JRL 
%T Studies on the Enzymic Browning of Apples II. Properties of Apple Polyphenoloxidase
%J Australian Journal of Biological Sciences
%D 1964/06/01
%V 17
%N 2
%P 360-371
%K 
%R https://doi.org/10.1071/BI9640360
%U https://www.publish.csiro.au/paper/BI9640360 
%X The properties of a particulate polyphenoloxidase preparation from young apple fruit have been investigated. Chlorogenic acid, D-catechin, and hydrocaffeic acid were found to be the substrates most rapidly oxidized by this preparation, but its action on a number of other phenolic compounds was also investigated. The inhibition of the oxidation of phenolic compounds by cysteine and other thiol compounds was studied in detail. 
