IdézéskapcsolatTerefe Netsanet Shiferaw et al. Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing. (2014) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 1040-8398 1549-7852 54 1 24-63

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:
Terefe Netsanet Shiferaw et al. Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing. (2014) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 1040-8398 1549-7852 54 1 24-63
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2020-11-23 17:31