Relationship between browning and related enzymes (PAL, PPO and POD) in rambutan fruit (Nephelium lappaceum Linn.) cvs. Rongrien and See-Chompoo | Health & Environmental Research Online (HERO)

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HERO ID

2007598

Reference Type

Journal Article

Title

Relationship between browning and related enzymes (PAL, PPO and POD) in rambutan fruit (Nephelium lappaceum Linn.) cvs. Rongrien and See-Chompoo

Author(s)

Yingsanga, P; Srilaong, V; Kanlayanarat, S; Noichinda, S; Mcglasson, WB

Year

2008

Is Peer Reviewed?

Journal

Postharvest Biology and Technology
ISSN: 0925-5214
EISSN: 1873-2356

Volume

Issue

2-3

Page Numbers

164-168

DOI

Web of Science Id

WOS:000260980000007

Keywords

Rambutan; Browning; Peel; Spintern; Water loss; PPO; POD