IdézéskapcsolatEscobedo-Avellaneda Zamantha et al. Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heat. (2017) FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL 1082-0132 23 2 185-193

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:
Escobedo-Avellaneda Zamantha et al. Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heat. (2017) FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL 1082-0132 23 2 185-193
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2020-11-24 01:58