Association of Phenylalanine Ammonia Lyase, Catecholase, Peroxidase, and Total Phenolic Content with Brown-end Discoloration of Snap Bean Pods1

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R. W. Buescher University of Arkansas, Fayetteville

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Cheryll Reitmeier University of Arkansas, Fayetteville

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W. A. Sistrunk University of Arkansas, Fayetteville

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R. W. Buescher University of Arkansas, Fayetteville

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Cheryll Reitmeier University of Arkansas, Fayetteville

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W. A. Sistrunk University of Arkansas, Fayetteville

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Contributor Notes

Received for publication June 24, 1974. Published with the approval of the Director of the Arkansas Agr. Expt. St., Fayetteville, AR 72701.

Assistant professor, Graduate Assistant, and Professor, respectively, Department of Horticultural Food Science.

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