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Ben‐Shalom, N., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Kahn, V., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Harel, E., Department of Botany, Hebrew University, Jerusalem, Israel
Mayer, A.M., Department of Botany, Hebrew University, Jerusalem, Israel
Changes were recorded in the subcellular location of catechol oxidase. In the green olive the enzyme is tightly bound to the chloroplast whereas in the black fruit it is essentially soluble. During fruit development, enzyme activity per fruit declines while the o‐diphenolic content rises steadily. Some properties of catechol oxidase from green and black olives are compared with those reported for the partially purified enzyme prepared from the green fruit. Copyright © 1977 John Wiley & Sons, Ltd
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תנאי שימוש
Olive catechol oxidase ‐ changes during fruit development
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Ben‐Shalom, N., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Kahn, V., Division of Food Technology, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Harel, E., Department of Botany, Hebrew University, Jerusalem, Israel
Mayer, A.M., Department of Botany, Hebrew University, Jerusalem, Israel
Olive catechol oxidase ‐ changes during fruit development
Changes were recorded in the subcellular location of catechol oxidase. In the green olive the enzyme is tightly bound to the chloroplast whereas in the black fruit it is essentially soluble. During fruit development, enzyme activity per fruit declines while the o‐diphenolic content rises steadily. Some properties of catechol oxidase from green and black olives are compared with those reported for the partially purified enzyme prepared from the green fruit. Copyright © 1977 John Wiley & Sons, Ltd
Scientific Publication
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