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  1. 1
    EFFECT OF KOJIC ACID ON THE OXIDATION OF o-DIHYDROXYPHENOLS BY MUSHROOM TYROSINASE

    EFFECT OF KOJIC ACID ON THE OXIDATION OF o-DIHYDROXYPHENOLS BY MUSHROOM TYROSINASE von KAHN, VARDA, LINDNER, PINCHAS, ZAKIN, YARDA

    Veröffentlicht in Journal of food biochemistry

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  2. 2
    KOJIC ACID CONVERSION TO A YELLOW PRODUCT(S) VIA THE HORSERADISH PEROXIDASE/H 2 O 2 SYSTEM

    KOJIC ACID CONVERSION TO A YELLOW PRODUCT(S) VIA THE HORSERADISH PEROXIDASE/H 2 O 2 SYSTEM von KAHN, VARDA, LINDNER, PINCHAS, ZAKIN, VARDA

    Veröffentlicht in Journal of food biochemistry

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  3. 3
    KOJIC ACID CONVERSION TO A YELLOW PRODUCT(S) VIA THE HORSERADISH PEROXIDASE/H2O2 SYSTEM1

    KOJIC ACID CONVERSION TO A YELLOW PRODUCT(S) VIA THE HORSERADISH PEROXIDASE/H2O2 SYSTEM1 von KAHN, VARDA, LINDNER, PINCHAS, ZAKIN, VARDA

    Veröffentlicht in Journal of food biochemistry

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  4. 4
    EFFECT OF KOJIC ACID ON THE OXIDATION OF o‐DIHYDROXYPHENOLS BY MUSHROOM TYROSINASE1

    EFFECT OF KOJIC ACID ON THE OXIDATION OF o‐DIHYDROXYPHENOLS BY MUSHROOM TYROSINASE1 von KAHN, VARDA, LINDNER, PINCHAS, ZAKIN, YARDA

    Veröffentlicht in Journal of food biochemistry

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  5. 5
    EFFECT OF MALTOL ON THE OXIDATION OF o‐DIHYDROXYPHENOLS BY MUSHROOM TYROSINASE AND BY SODIUM PERIODATE1

    EFFECT OF MALTOL ON THE OXIDATION OF o‐DIHYDROXYPHENOLS BY MUSHROOM TYROSINASE AND BY SODIUM PERIODATE1 von KAHN, VARDA, SCHVED, FERNANDO, LINDNER, PINCHAS

    Veröffentlicht in Journal of food biochemistry

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  6. 6
    KOJIC ACID CONVERSION TO A YELLOW PRODUCT(S) VIA THE HORSERADISH PEROXIDASE/H2O2 SYSTEM

    KOJIC ACID CONVERSION TO A YELLOW PRODUCT(S) VIA THE HORSERADISH PEROXIDASE/H2O2 SYSTEM von KAHN, VARDA, LINDNER, PINCHAS, ZAKIN, VARDA

    Veröffentlicht in Journal of food biochemistry

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  7. 7
    EFFECT OF MALTOL ON THE OXIDATION OF o-DIHYDROXYPHENOLS BY MUSHROOM TYROSINASE AND BY SODIUM PERIODATE

    EFFECT OF MALTOL ON THE OXIDATION OF o-DIHYDROXYPHENOLS BY MUSHROOM TYROSINASE AND BY SODIUM PERIODATE von KAHN, VARDA, SCHVED, FERNANDO, LINDNER, PINCHAS

    Veröffentlicht in Journal of food biochemistry

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