IdézéskapcsolatCastro S. Effect of pressure and temperature treatments on pectin methyleseterase activity and stability and texture of bell pepper (Capsaicum annuum) fruit. (2007)

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:
Castro S. Effect of pressure and temperature treatments on pectin methyleseterase activity and stability and texture of bell pepper (Capsaicum annuum) fruit. (2007)
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2020-11-26 04:58