| 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.identifier.issn | 1742-464X | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12462/8470 | |
| 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.language.iso | eng | en_US |
| dc.publisher | Blackwell Publishing | 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 |
| dc.relation.journal | Febs Journal | en_US |
| dc.contributor.department | Susurluk Meslek Yüksekokulu | en_US |
| dc.identifier.volume | 275 | en_US |
| dc.identifier.issue | 1 | en_US |
| dc.identifier.startpage | 384 | en_US |
| dc.identifier.endpage | 384 | en_US |
| dc.relation.publicationcategory | Diğer | en_US |
