Cao X. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. (2011) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 0022-5142 1097-0010 91 5 877-885
[Citation relation:22403393]

Object type
Citation
Id
22403393
Status
Published
Published
Yes
Unhandled tickets
0
Old Timestamp
2018-09-14T10:18:28.000+0000
Deleted
No
Old Id
12403393
Last modified
2018-09-14T10:18:28.000+0000
Created
2012-06-30T15:41:28.000+0000
Publication
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
Publication MTMT ID
1998894
Related
Cao X et al. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. (2011) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 0022-5142 1097-0010 91 5 877-885
Citing publication MTMT ID
22403393
Source
kézi felvitel
External citation
Yes
External citation OK
No
Link
/api/citation/22403393
Label
Cao X. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps. (2011) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 0022-5142 1097-0010 91 5 877-885
2020-10-01 10:23