Characterization of mendo (Antriscus nemorosa) and Mentha species polyphenol oxidase
| dc.contributor.author | Savaş, Elif | |
| dc.contributor.author | Gençer, Nahit | |
| dc.contributor.author | Sayın, Murat | |
| dc.contributor.author | Arslan, Oktay | |
| dc.date.accessioned | 2019-10-17T11:09:10Z | |
| dc.date.available | 2019-10-17T11:09:10Z | |
| dc.date.issued | 2008 | en_US |
| dc.department | Fakülteler, Fen-Edebiyat Fakültesi, Kimya Bölümü | en_US |
| dc.department | Meslek Yüksekokulları, Susurluk Meslek Yüksekokulu | en_US |
| dc.description | Savaş, Elif (Balikesir Author) | en_US |
| dc.description.abstract | Introduction: Polyphenol oxidases (PPO) (EC 1.14.18.1) are very important enzymes in food industry for their involvement in the enzymatic browning of edible plants. Herby cheese, a semi-hard, salty and herb added, is manufactured in small family businesses for their needs and commercial purposes from raw sheep’s and cow’s milk between May and June in the Eastern and Southeastern of Turkey. A number of herbs such as Allium sp., Thymus sp., Mentha sp., Antriscus sp. and Ferule sp. are used in making herb cheese. Enzymatic browning damages nutritional quality and economic value of herbs and herby cheese. | en_US |
| dc.identifier.endpage | 384 | en_US |
| dc.identifier.issn | 1742-464X | |
| dc.identifier.issue | 1 | en_US |
| dc.identifier.startpage | 384 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.12462/8470 | |
| dc.identifier.volume | 275 | en_US |
| dc.identifier.wos | WOS:000256633301342 | |
| dc.identifier.wosquality | Q2 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.language.iso | en | en_US |
| dc.publisher | Blackwell Publishing | en_US |
| dc.relation.ispartof | Febs Journal | en_US |
| dc.relation.publicationcategory | Diğer | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.title | Characterization of mendo (Antriscus nemorosa) and Mentha species polyphenol oxidase | en_US |
| dc.type | Other | en_US |
