CHARACTERIZATION AND INACTIVATION BY THERMAL AND PRESSURE...

Journal of Food Biochemistry 2006 Vol. 30; Iss. 1

CHARACTERIZATION AND INACTIVATION BY THERMAL AND PRESSURE PROCESSING OF STRAWBERRY (FRAGARIA ANANASSA) POLYPHENOL OXIDASE: A KINETIC STUDY

ISTVÁN DALMADI, GABRIELA RAPEANU, ANN VAN LOEY, CHANTAL SMOUT, MARC HENDRICKX
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Volume:
30
Year:
2006
Language:
english
Pages:
21
DOI:
10.1111/j.1745-4514.2005.00045.x
File:
PDF, 553 KB
english, 2006
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