Literature DB >> 6437166

Relation between structure of polyphenol oxidase and prevention of browning.

A Golan-Goldhirsh, J R Whitaker, V Kahn.   

Abstract

Mesh：

Substances：

Year:  1984        PMID： 6437166     DOI： 10.1007/978-1-4684-4790-3_21

Source DB:  PubMed          Journal:  Adv Exp Med Biol        ISSN： 0065-2598            Impact factor:   2.622


× No keyword cloud information.
  1 in total

1.  Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase.

Authors:  Filipa Vinagre Marques Silva; Alifdalino Sulaiman
Journal:  Foods       Date:  2022-06-29
  1 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.