Influence of pH, Benzoic Acid, Glutathione, EDTA,...

Influence of pH, Benzoic Acid, Glutathione, EDTA, 4-Hexylresorcinol, and Sodium Chloride on the Pressure Inactivation Kinetics of Mushroom Polyphenol Oxidase

Weemaes, Carla A., Ludikhuyze, Linda R., Van den Broeck, Ilse, Hendrickx, Marc E.
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Volume:
47
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf981231g
Date:
September, 1999
File:
PDF, 57 KB
english, 1999
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