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INACTIVATION OF BARTLETT PEAR POLYPHENOL OXIDASE WITH HEAT IN THE PRESENCE OF ASCORBIC ACID

✍ Scribed by M. W. MONTOGOMERY; H. J. PETROPAKIS

Book ID: 108804533
Publisher: Institute of Food Technologists
Year: 1980
Tongue: English
Weight: 225 KB
Volume: 45
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1980.tb07529.x

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