Peroxidase and polyphenoloxidase activity in tomato in natura and tomato purée = Atividade de peroxidase e polifenoloxidase em tomate ‘in natura’ e purê de tomate
Oxidative enzymes are responsible for changes in flavor, texture, color and also in some nutritive properties of several fruits and vegetables processed in industries. The present investigation aimed to study the activity of Peroxidase (E.C. 1.11.1.7) and Polyphenoloxidase (E.C. 1.10.3.1) in tomato...
সংরক্ষণ করুন:
| প্রধান লেখক: | , |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Português |
| প্রকাশিত: |
Universidade Estadual de Maringá
2010-01-01
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| মালা: | Acta Scientiarum: Technology |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/4828/4828 |
| ট্যাগগুলো: |
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