IdézéskapcsolatLiu Y et al. Inactivation of polyphenol oxidase from frozen red raspberry (Rubus idaeus L.) by high pressure carbon dioxide treatment.. (2010) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 0950-5423 1365-2621 45 4 800-806

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:
Liu Y et al. Inactivation of polyphenol oxidase from frozen red raspberry (Rubus idaeus L.) by high pressure carbon dioxide treatment.. (2010) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 0950-5423 1365-2621 45 4 800-806
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2020-11-30 20:46