Kinetics of Tomato Pectin Methylesterase Inactivation by Temperature and High Pressure
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09448.x/fullpdf
Reference24 articles.
1. Activation of Polyphenoloxidase in Pear Fruits by High Pressure Treatment.
2. Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase
3. High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products
4. Irreversible high pressure inactivation of β-galactosidase from Kluyveromyces lactis: Comparison with thermal inactivation
5. Inactivation of Pectinesterase in Orange and Grapefruit Juices by High Pressure
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