IdézéskapcsolatOey I. Effect of novel food processing on fruit and vegetable enzymes. (2010) Megjelent: Enzymes in Fruit and Vegetable Processing. Chemistry and Engineering Applications pp. 245-312

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:
Oey I. Effect of novel food processing on fruit and vegetable enzymes. (2010) Megjelent: Enzymes in Fruit and Vegetable Processing. Chemistry and Engineering Applications pp. 245-312
Független: Igen
2020-11-24 21:45