Ameliorating the prediction ability of laccase time temperature indicator for dynamic monitoring quality of fresh‐cut papaya
Author:
Affiliation:
1. Department of Food Science National Ilan University No. 1, Section 1, Shennong Road Yilan City 260007 Taiwan
2. Institute of Food Science and Technology National Taiwan University No. 1, Section 4, Roosevelt Road Taipei 10617 Taiwan
Funder
Ministry of Science and Technology, Taiwan
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16265
Reference29 articles.
1. Effects of chemical treatments on fresh-cut papaya
2. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing
3. Recent advances in intelligent food packaging materials: Principles, preparation and applications
4. Development of a gallic acid based time temperature indicator with adjustable activation energy
5. Chemical Exchange at the Trinuclear Copper Center of Small Laccase from Streptomyces coelicolor
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