Open AccessATP-Induced Inhibition of Potato Browning. Effect of Ascorbic Acid Oxidase and of Reducing Substances
Author(s) -
Rachel U. Makower
Publication year - 1964
Publication title -
plant physiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.554
H-Index - 312
eISSN - 1532-2548
pISSN - 0032-0889
DOI - 10.1104/pp.39.4.520
Subject(s) - spinach , euglena gracilis , browning , chloroplast , ascorbic acid , euglena , biochemistry , photosynthesis , etiolation , chemistry , pigment , biology , enzyme , food science , organic chemistry , gene
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