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Kinetics of inactivation of quality-deteriorating enzymes and degradation of selective phytoconstituents in pink guava pulp during thermal processing
Thermal inactivation kinetics of peroxidase (POD), polyphenol oxidase (PPO), pectin methyl esterase (PME) and ascorbate oxidase (AO) were studied over the temperature range of 45–85 °C along with the degradation kinetics of ascorbic acid (AA) and lycopene in Psidium guajava pulp. POD, PPO, PME and A...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6046004/ https://ncbi.nlm.nih.gov/pubmed/30065439 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3262-3 |
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