Activation of Polyphenoloxidase in Pear Fruits by High Pressure Treatment-Reference-Cited by-同舟云学术

Activation of Polyphenoloxidase in Pear Fruits by High Pressure Treatment

Published:1991-09 Issue:9 Volume:55 Page:2439-2440
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

Asaka Masashi,Hayashi Rikimaru

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Link

http://www.tandfonline.com/doi/pdf/10.1080/00021369.1991.10870965

Reference2 articles.

1. R. Hayashi, in “Engineering and Food,” ed. by W. E. L. Spiess and H. Schubert, Elsevier Appl. Sci., England, 1989, p. 815.

2. A. Shimada, M. Kasai, A. Yamamoto and K. Hatae, “Pressure-Processed Foods-Research and Development,” ed. by R. Hayashi, San-Ei Shuppan Co., Kyoto, 1990, p. 249.

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