✦ LIBER ✦

Combined high hydrostatic pressure and carbon dioxide inactivation of pectin methylesterase, polyphenol oxidase and peroxidase in feijoa puree

✍ Scribed by Ortuño, Carmen; Duong, Trang; Balaban, Murat; Benedito, Jose

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Combined Carbon Dioxide and High Pressur

✍ H. Corwin; T.H. Shellhammer 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 128 KB

High pressure and thermal inactivation k

✍ Netsanet Shiferaw Terefe; Ya Hong Yang; Kai Knoerzer; Roman Buckow; Cornelis Ver 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 550 KB

Inactivation of peroxidase and polypheno

✍ Xuan Liu; Yanxiang Gao; Xiaoting Peng; Bin Yang; Honggao Xu; Jian Zhao 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 444 KB

Inactivation of polyphenol oxidase from

✍ Ye Liu; Chao Zhang; Xiao Y. Zhao; Yue Ma; Wu Li; Xiao J. Liao; Xiao S. Hu 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 875 KB

Inactivation of peroxidase and lipoxygen

✍ Çağdaş Akyol; Hami Alpas; Alev Bayındırlı 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 296 KB

Inactivation of natural microorganisms i

✍ Hui Li; Liang Zhao; Jihong Wu; Yan Zhang; Xiaojun Liao 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 258 KB