Powered by OpenAIRE graph
Found an issue? Give us feedback
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Naturearrow_drop_down
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
Nature
Article . 1963 . Peer-reviewed
License: Springer TDM
Data sources: Crossref
Nature
Article . 1996
Data sources: Europe PubMed Central
Nature
Article
Data sources: Microsoft Academic Graph
 View all 2 versions
Claim

This Research product is the result of merged Research products in OpenAIRE.

You have already added 0 works in your ORCID record related to the merged Research product.

Cellulase in Tomato Fruits

descriptionPublicationkeyboard_double_arrow_right Article 01 Dec 1963Publisher:Springer Science and Business Media LLCJournal:Nature, volume 200, pages 1,010-1,011 (issn: 0028-0836, eissn: 1476-4687, Copyright policy )
Authors: Chesley B. Hall;

doi: 10.1038/2001010b0

pmid: 14097721

Cellulase in Tomato Fruits

Abstract

A CELLULOLYTIC enzyme that reduces the viscosity of sodium carboxymethylcellulose (CMC) solution was found in sodium chloride extracts of ripe tomato fruits using the method of Bell et al.1 for determining activity. This is a viscometric method devised for detecting low enzyme-levels by measuring the change in drain time of solutions in Ostwald-Fenske pipettes during a 20-h period.

Related Organizations
Keywords

Flavoring Agents, Cellulase, Glycoside Hydrolases, Solanum lycopersicum, Fruit, Research, Sodium Chloride, Cellulose, Food Analysis

  • BIP!
    Impact byBIP!
    citations
    This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    		 19
    popularity
    This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
    		 Average
    influence
    This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    		 Top 10%
    impulse
    This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
    		 Average
Powered by OpenAIRE graph
Found an issue? Give us feedback
citations
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
19
Average
Top 10%
Average
Upload OA version
Are you the author? Do you have the OA version of this publication?
uploadUpload now!