Duong T. Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase. (2015) JOURNAL OF FOOD SCIENCE 0022-1147 1750-3841 80 11 E2486-E2494
[Citation relation:25243090]

Object type
Citation
Id
25243090
Status
Published
Published
Yes
Unhandled tickets
0
Old Timestamp
2015-12-25T20:20:40.000+0000
Deleted
No
Old Id
15243090
Last modified
2015-12-25T20:20:40.000+0000
Created
2015-12-25T20:19:54.000+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
Duong T et al. Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase. (2015) JOURNAL OF FOOD SCIENCE 0022-1147 1750-3841 80 11 E2486-E2494
Citing publication MTMT ID
25243090
Source
kézi felvitel
External citation
Yes
External citation OK
Link
/api/citation/25243090
Label
Duong T. Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase. (2015) JOURNAL OF FOOD SCIENCE 0022-1147 1750-3841 80 11 E2486-E2494
2020-09-18 15:14