Kinetics of argy wormwood (Artemisia argyi) leaf peroxidase and chlorophyll content changes due to thermal and thermosonication treatment
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-0987-x.pdf
Reference43 articles.
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4. Barteri M, Diociaiuti M, Pala A, Rotella S (2004) Low frequency ultrasound induces aggregation of porcine furnarase by free radicals production. Biophys Chem 111:35–42
5. Bohn T, Walczyk T, Leisibach S, Hurrell RF (2004) Chlorophyll-bound magnesium in commonly consumed vegetables and fruits: relevance to magnesium nutrition. J Food Sci 69:347–350
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