IdézéskapcsolatWang R et al. High pressure inactivation of lipoxygenase in soy milk and crude soybean extract. (2008) FOOD CHEMISTRY 0308-8146 106 603-611

Közlemény:
Dalmadi I. Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: a kinetic study. (2006) JOURNAL OF FOOD BIOCHEMISTRY 0145-8884 30 56-76
Kapcsolódó cikk:
Wang R et al. High pressure inactivation of lipoxygenase in soy milk and crude soybean extract. (2008) FOOD CHEMISTRY 0308-8146 106 603-611
Független: Igen
2020-11-23 16:53