Author:
Matsui Kátia Nicolau,Gut Jorge Andrey Wilhelms,de Oliveira Pedro Vitoriano,Tadini Carmen Cecilia
Reference29 articles.
1. Official Methods of Analysis;AOAC,2000
2. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein–dye binding;Bradford;Analytical Biochemistry,1976
3. Peroxidase and its relationship to food flavor and quality: a review;Burnette;Journal of Food Science and Technology,1977
4. Chemical composition, enzyme activity and effect of enzyme inactivation on flavor quality of green coconut water;Campos;Journal of Food Processing and Preservation,1996
5. Pasteurization of apple juice by using microwaves;Cañumir;LWT – Food Science and Technology,2002
Cited by
108 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