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. 1939 Jul;14(3):549–557. doi: 10.1104/pp.14.3.549

CHARACTERISTICS OF THE TYROSINASE SYSTEM IN POTATOES WHICH BLACKEN AFTER BOILING^¹

A Frank Ross ¹, W E Tottingham ¹, Rudolph Nagy ¹

PMCID: PMC437764 PMID: 16653582

549

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

Pugh C. E. The activation of certain oxidase preparations: Part I. Activation by peroxidases. Part II. Activation of tyrosinase. Biochem J. 1929;23(3):456–471. doi: 10.1042/bj0230456. [DOI] [PMC free article] [PubMed] [Google Scholar]
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