Kinetic study of thermal inactivation of potato peroxidase during high-temperature short-time processing
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-010-0017-1.pdf
Reference36 articles.
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3. Ahren TJ, Klibanov AM (1985) The mechanism of irreversible enzyme inactivation at 100°C. Science 228:1280–1284
4. Anthon GE, Barrett DM (2002) Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes. J Agric Food Chem 50:4119–4125
5. Ball CO, Olson FCW (1957) Sterilization in food technology. McGraw-Hill, New York, 1–150
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