IdézéskapcsolatTerefe Netsanet et al. Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation. (2015) FOOD CHEMISTRY 0308-8146 188 193-200

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 et al. Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation. (2015) FOOD CHEMISTRY 0308-8146 188 193-200
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2020-11-30 14:10