Authors: Kahn, V Zakin, V

Citation: V. Kahn et V. Zakin, Effect of salicylhydroxamic acid (SHAM) on DL-DOPA oxidation by mushroom tyrosinase and by NaIO4, J FOOD BIOC, 24(5), 2000, pp. 399-415

Authors: Kahn, V Ben-Shalom, N Zakin, V

Citation: V. Kahn et al., p-hydroxyphenylacetic acid and-3,4-dihydroxyphenylacetic acid as substrates for mushroom tyrosinase, J FOOD BIOC, 24(1), 2000, pp. 1-19

Authors: Kahn, V Ben-Shalom, N Zakin, V

Citation: V. Kahn et al., Effect of hydroxylamine, p-aminobenzoic acid and p-aminosalicylic acid on the oxidation of o-dihydroxy- and trihydroxyphenols by mushroom tyrosinase, J FOOD BIOC, 23(3), 1999, pp. 245-262

Authors: Kahn, V Ben-Shalom, N Zakin, V

Citation: V. Kahn et al., Effect of benzenesulfinic acid on the oxidation of o-dihydroxy and trihydroxyphenols by mushroom tyrosinase, J FOOD BIOC, 23(3), 1999, pp. 263-281

Authors: Kahn, V Ben-Shalom, N Zakin, V

Citation: V. Kahn et al., p-hydroxyphenylpropionic acid (PHPPA) and 3,4-dihydroxyphenylpropionic acid (3,4-DPPA) as substrates for mushroom tyrosinase, J FOOD BIOC, 23(1), 1999, pp. 75-94

Authors: Kahn, V Ben Shalom, N Zakin, V

Citation: V. Kahn et al., Effect of kojic acid on the hydroxylation of L-tyrosine and tyramine by mushroom tyrosinase, J FOOD BIOC, 22(6), 1998, pp. 455-474