<b>Peroxidase and polyphenoloxidase activity in tomato <em>in natura</em> and tomato purée</b> - DOI: 10.4025/actascitechnol.v32i1.4828
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...
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| Hoofdauteurs: | , |
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| Formaat: | Artigo |
| Taal: | Português |
| Gepubliceerd in: |
Universidade Estadual de Maringá
2009-12-01
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| Reeks: | Acta Scientiarum: Technology |
| Onderwerpen: | |
| Online toegang: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/4828 |
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