
TY  - JOUR
A1  - Walker, JRL 
T1  - Studies on the Enzymic Browning of Apples II. Properties of Apple Polyphenoloxidase
JF  - Australian Journal of Biological Sciences
JO  - Aust. Jnl. Of Bio. Sci.
Y1  - 1964
VL  - 17
IS  - 2
SP  - 360
EP  - 371
KW  - 
UR  - https://doi.org/10.1071/BI9640360 
N2  - 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. 
ER  -

