The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria×ananassa)-Reference-Cited by-同舟云学术

The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria×ananassa)

Published:2004-11 Issue:1 Volume:88 Page:7-10
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Garcia-Palazon Alberto,Suthanthangjai Winai,Kajda Paul,Zabetakis Ioannis

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference11 articles.

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3. A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams;Gimenez;Journal of Science Food Agriculture,2001

4. Fruits III;Latrasse,1991

5. The role of β-glucosidase in the biosynthesis of 2,5-dimethyl-4-hydroxy-2H-furan-3-one in strawberry (Fragaria×ananassa, cv. Elsanta);Orruño;Flavour and Fragrance Journal,2001

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