Microwave irradiation: Effect of β-glucosidase activity by modulating its structural properties in grape maceration stage
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference50 articles.
1. Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: Impact of encapsulation on nutty flavour quality;Abd El-Aleem;Journal of Food Science and Technology,2021
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3. Microwave irradiation promotes aggregation behavior of myosin through conformation changes;Cao;Food Hydrocolloids,2019
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5. Microwave maceration of Pinot Noir grape must: Sanitation and extraction effects and wine phenolics outcomes;Carew;Food and Bioprocess Technology,2014
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