IdézéskapcsolatZhou Lei et al. The Inactivation Kinetics of Soluble and Membrane-Bound Polyphenol Oxidase in Pear during Thermal and High-Pressure Processing. (2018) FOOD AND BIOPROCESS TECHNOLOGY 1935-5130 1935-5149 11 5 1039-1049

Közlemény:
Dalmadi I et al. 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:
Zhou Lei et al. The Inactivation Kinetics of Soluble and Membrane-Bound Polyphenol Oxidase in Pear during Thermal and High-Pressure Processing. (2018) FOOD AND BIOPROCESS TECHNOLOGY 1935-5130 1935-5149 11 5 1039-1049
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2020-11-23 18:04