Comparative effects of high isostatic pressure and thermal...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 01 Vol. 65

Comparative effects of high isostatic pressure and thermal processing on the inactivation of Rhizomucor miehei protease

Leite Júnior, Bruno Ricardo de Castro, Tribst, Alline Artigiani Lima, Cristianini, Marcelo
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Volume:
65
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.09.042
Date:
January, 2016
File:
PDF, 400 KB
english, 2016
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