Browning of Litchi Fruit Pericarp: Role of Polyphenol Oxidase, Peroxidase, Phenylalanine Ammonia Lyase and Effect of Gamma Radiation

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dc.contributor.authorMishra, B. B.
dc.contributor.authorSanjeev Kumar
dc.contributor.authorWadhawan, S.
dc.contributor.authorHajare, S. N.
dc.contributor.authorSaxena, S.
dc.contributor.authorMore, V.
dc.contributor.authorGautam, S.
dc.contributor.authorSharma, A.
dc.date.accessioned2013-05-29T10:18:57Z
dc.date.available2013-05-29T10:18:57Z
dc.date.issued2012
dc.description.divisionFTDen
dc.format.extent4310 bytes
dc.format.mimetypetext/html
dc.identifier.sourceJournal of Food Biochemistry, 2012. Vol. 36 (5): pp. 604-612en
dc.identifier.urihttp://hdl.handle.net/123456789/7396
dc.language.isoenen
dc.subjectBrowningen
dc.subjectLitchi Fruit Pericarpen
dc.subjectPolyphenol Oxidaseen
dc.subjectPeroxidaseen
dc.subjectPhenylalanine Ammonia Lyaseen
dc.subjectGamma Radiationen
dc.titleBrowning of Litchi Fruit Pericarp: Role of Polyphenol Oxidase, Peroxidase, Phenylalanine Ammonia Lyase and Effect of Gamma Radiationen
dc.typeArticleen

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