INACTIVATION OF BARTLETT PEAR POLYPHENOL OXIDASE WITH HEAT IN THE PRESENCE OF ASCORBIC ACID
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07529.x/fullpdf
Reference5 articles.
1. POLYPHENOL OXIDASE OF d'ANJOU PEARS (Pyrus communis L.)
2. Polyphenol oxidases in plants
3. Polyphenoloxidase in Bartlett Pears
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