IdézéskapcsolatSulaiman Alifdalino et al. Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing. (2015) JOURNAL OF FOOD ENGINEERING 0260-8774 147 0 89-94

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:
Sulaiman Alifdalino et al. Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing. (2015) JOURNAL OF FOOD ENGINEERING 0260-8774 147 0 89-94
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2020-11-30 20:40