Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species.

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Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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Kinetic Parameters for the The ...... ooked Frozen Brassica Species.

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Kinetic Parameters for the The ...... ooked Frozen Brassica Species.

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Item

label

Kinetic Parameters for the The ...... ooked Frozen Brassica Species.

@en

Kinetic Parameters for the The ...... ooked Frozen Brassica Species.

@nl

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Kinetic Parameters for the The ...... ooked Frozen Brassica Species.

@en

Kinetic Parameters for the The ...... ooked Frozen Brassica Species.

@nl

P1476

Kinetic Parameters for the The ...... ooked Frozen Brassica Species.

@en

P2093

Alicia Califano

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John Pérez-Calderón

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María Victoria Santos

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P2860

Effect of home freezing and Italian style of cooking on antioxidant activity of edible vegetables

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Heat inactivation and reactivation of broccoli peroxidase.

Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves.

Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching.

Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds.

Brassica Composition and Food Processing

Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities

P304

1378-1386

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P31

scholarly article

P356

10.1111/1750-3841.13717

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P433

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P478

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P50

Noemí Zaritzky

P577

2017-05-04T00:00:00Z

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P698

28471020

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