Discoloration of Indigo Carmine Using Aqueous Extracts from Vegetables and Vegetable Residues as Enzyme Sources

Several vegetables and vegetable residues were used as sources of enzymes capable to discolor indigo carmine (IC), completely or partially. Complete discoloration was achieved with aqueous extracts of green pea seeds and peels of green pea, cucumber, and kohlrabi, as well as spring onion leaves. The...

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Detalles Bibliográficos
Autores principales: Solís, A., Perea, F., Solís, M., Manjarrez, N., Pérez, H. I., Cassani, J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3787548/
https://www.ncbi.nlm.nih.gov/pubmed/24151588
http://dx.doi.org/10.1155/2013/250305

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3787548/
https://www.ncbi.nlm.nih.gov/pubmed/24151588
http://dx.doi.org/10.1155/2013/250305

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