Author:
Jiang Zhong-qing,Pulkkinen Marjo,Wang Yu-jie,Lampi Anna-Maija,Stoddard Fred L.,Salovaara Hannu,Piironen Vieno,Sontag-Strohm Tuula
Funder
Finnish Ministry of Agriculture and Forestry
Helsinki University Fund
Reference39 articles.
1. Approved method 44–15A;AACC,1983
2. Starch, functional properties, and microstructural characteristics in chickpea and lentil as affected by thermal processing;Aguilera;Journal of Agricultural and Food Chemistry,2009
3. Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment;Akyol;European Food Research and Technology,2006
4. [53] Lipoxygenase from soybeans: EC 1.13.11.12 Linoleate: oxygen oxidoreductase;Axelrod;Methods in Enzymology,1981
5. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage;Bahçeci;Journal of Food Engineering,2005
Cited by
110 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