Differential inhibitory effects of organic acids on pear polyphenol oxidase in model systems and pear puree-Reference-Cited by-同舟云学术

Differential inhibitory effects of organic acids on pear polyphenol oxidase in model systems and pear puree

Published:2020-01 Issue: Volume:118 Page:108704
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liao Tao,Liu Junping,Sun Yuefang,Zou Liqiang^ORCID,Zhou Lei,Liu Chengmei^ORCID,Terefe Netsanet Shiferaw^ORCID,Liu Wei^ORCID

Funder

China Postdoctoral Science Foundation

Youth Science Foundation of Jiangxi Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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4. Use of Weibull distribution to quantify the antioxidant effect of Stevia rebaudiana on oxidative enzymes;Criado;LWT- Food Science and Technology,2015

5. Effect of solids concentration on the physicochemical and flow properties of cactus pear juices of two varieties (Opuntia ficus-indica and Opuntia streptacantha);Díaz-Lima;Food and Bioprocess Technology,2017

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