Author:
Li Yuan-hui,Wu Zhen-feng,Tang Xue,Yu Fen,Wang Xue-cheng,Yang Ming
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Reference45 articles.
1. Aktaş M, Ceylan İ, Ergün A, Gürel AE, Atar M (2017) Assessment of a solar-assisted infrared timber drying system. Environ Prog Sustain Energy 36:1875–1881
2. 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
3. Bernstein A, Noreña CPZ (2016) Kinetics of enzymatic inactivation and loss of anthocyanins and antioxidant activity in red cabbage blanched under different conditions. J Food Biochem 41(3):1–8
4. Cao X, Cai C, Wang Y, Zheng X (2018) The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments. Innov Food Sci Emerg Technol 45:169–178
5. Cheng XF, Zhang M, Adhikari B (2013) The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments. Ultrason Sonochem 20:674–679
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献