Purification and Characterization of Peanut Lipoxygenase Enzime
Fat oxidation of peanut is a serious problem, because it could reduce of peanut quality and form a hydroperoxide compound. Hydroperoxide could be broken down into acid, ketone and low peptide, and resulted in volatile compounds with undersirable aroma. Extraction on enzyme was carried out by water,...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2010-05-01
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| Col·lecció: | Jurnal Teknologi dan Industri Pangan |
| Matèries: | |
| Accés en línia: | https://journal.ipb.ac.id/jtip/article/view/494 |
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