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ATP-Induced Inhibition of Potato Browning. Effect of Ascorbic Acid Oxidase and of Reducing Substances.

作者信息

Makower R U

机构信息

Western Regional Research Laboratory, U. S. Department of Agriculture, Albany, California.

出版信息

Plant Physiol. 1964 Jul;39(4):520-2. doi: 10.1104/pp.39.4.520.

DOI:10.1104/pp.39.4.520
PMID:16655953
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC550115/
Abstract
摘要

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引用本文的文献

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Effect of Nucleotides on Enzymic Browning in Potato Slices.核苷酸对土豆片酶促褐变的影响。
Plant Physiol. 1964 Nov;39(6):956-9. doi: 10.1104/pp.39.6.956.

本文引用的文献

1
The role of dehydro-L-ascorbic acid as respiratory carrier in plants.脱氢-L-抗坏血酸在植物中作为呼吸载体的作用。
Ann N Y Acad Sci. 1961 Apr 21;92:21-35. doi: 10.1111/j.1749-6632.1961.tb46104.x.
2
Inhibition of enzymatic browning of chlorogenic acid solutions with cysteine and glutathione.用半胱氨酸和谷胱甘肽抑制绿原酸溶液的酶促褐变。
Science. 1956 Jun 29;123(3209):1174-5. doi: 10.1126/science.123.3209.1174.
3
Inhibition of enzymic color formation in potato by adenosine triphosphate.三磷酸腺苷对马铃薯中酶促颜色形成的抑制作用。
Biochim Biophys Acta. 1954 May;14(1):156-7. doi: 10.1016/0006-3002(54)90148-1.
4
Function of ascorbic acid in plants.抗坏血酸在植物中的功能。
Vitam Horm. 1953;11:1-28. doi: 10.1016/s0083-6729(08)61093-6.