Heat inactivation and pH optima of peroxidase and catalase in carrot, swede and Brussels sprouts
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 12 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
1. High pressure processing of swede (Brassica napus): Impact on quality properties;Innovative Food Science & Emerging Technologies;2011-04
2. Effect of combined high pressure and thermal treatment on kiwifruit peroxidase;Food Chemistry;2008-08
3. Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.);Food Chemistry;2005-11
4. Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables;Fresh-Cut Fruits and Vegetables;2002-02-14
5. Thermal Inactivation Kinetics of Peroxidase and Lipoxygenase from Broccoli, Green Asparagus and Carrots;Journal of Food Science;2002-01
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