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Original Articles

A Transgenic Apple Callus Showing Reduced Polyphenol Oxidase Activity and Lower Browning Potential

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Pages 383-388 | Received 21 Aug 2000, Accepted 17 Oct 2000, Published online: 22 May 2014

Keep up to date with the latest research on this topic with citation updates for this article.

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Naoki Yokotani, Misugi Uraji, Miyuki Hara, Seisuke Hihara, Tadashi Hatanaka & Kenji Oda. (2017) Low accumulation of chlorogenic acids represses reddening during flesh browning in Japanese peach “Okayama PEH7”. Bioscience, Biotechnology, and Biochemistry 81:1, pages 147-152.
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Kanako AMAKI, Eri SAITO, Kumiko TANIGUCHI, Keiko JOSHITA & Masatsune MURATA. (2011) Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple. Bioscience, Biotechnology, and Biochemistry 75:5, pages 829-832.
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Xu Sui, Zan Meng, Tiantian Dong, Xuetong Fan & Qingguo Wang. (2023) Enzymatic browning and polyphenol oxidase control strategies. Current Opinion in Biotechnology 81, pages 102921.
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