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Publication Type : Journal Article
Thematic Areas : Biotech
Publisher : Elsevier
Source : Phytochemistry, Elsevier, Volume 27, Number 3, p.715–717 (1988)
Campus : Amritapuri
School : School of Biotechnology
Center : Biotechnology, Phytochemistry Labs, Sanitation Biotechnology
Department : biotechnology, Chemistry
Year : 1988
Abstract : The blackening of fresh green pepper (Piper nigrum) berries was found to be due to the enzyme—catalysed oxidation of 3,4-dihydroxy phenylethanol glycoside by an o-diphenol oxidase present in the fruit. The enzyme was also found to be active towards the aglycone of 3,4-dihydroxy phenylethanol glycoside.
Cite this Research Publication : P. S. Variyar, Pendharkar, M. B., Banerji, A., and Bandyopadhyay, C., “Blackening in green pepper berries”, Phytochemistry, vol. 27, pp. 715–717, 1988.