Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02100.x/fullpdf
Reference27 articles.
1. Direct determination of selenium in coconut water and coconut milk using graphite furnace atomic absorption spectrometry;Aleixo;Qu��mica Nova,2000
2. Chemical composition, enzyme activity and effect of enzyme inactivation on flavor quality of green coconut water;Campos;Journal of Food Process and Preservation,1996
3. Storage stability of a stimulant coconut water-cashew apple juice beverage;Carvalho;Journal of Food Process and Preservation,2007
4. Thermal inactivation of polyphenoloxidase in pineapple puree;Chutintrasri;LWT-Food Science and Technology,2006
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