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Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment
Polyphenol oxidase (PPO) causes the browning reaction in fruits and vegetables and deteriorates the quality. Thermal treatment for enzyme inactivation may result in defects as opposed to high pressure CO(2) (HPCD) processing. In this study, the changes in activity, dissociation, aggregation and conf...
Gorde:
| Argitaratua izan da: | Molecules |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2018
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6099494/ https://ncbi.nlm.nih.gov/pubmed/30018206 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules23071743 |
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