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2007•Unpublished venueRequires access

Effect of selenium addition on phenylalanine ammonia lyase (PAL) activity and ethylene production in leafy vegetables

Karina Elizabeth Díaz, A. Mensuali‐Sodi, Giovanni Serra, Fernando Malorgio, F. Tognoni, Antonio Ferrante, Beatrice Pezzarossa

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Key concepts: Browning, Phenylalanine ammonia-lyase, Phenylalanine, Chemistry, Ammonia, Ethylene, Selenium, Food science

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Effect of selenium addition on phenylalanine ammonia lyase (PAL) activity and ethylene production in leafy vegetables — Research Paper | ScholarLens