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,...
Guardado en:
| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2010-05-01
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| Colección: | Jurnal Teknologi dan Industri Pangan |
| Materias: | |
| Acceso en línea: | https://journal.ipb.ac.id/jtip/article/view/494 |
| Etiquetas: |
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