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Impact of pulsed magnetic field treatment on enzymatic inactivation and quality of cloudy apple juice
The effects of PMF (5–7 T, 5–30 pulses) on enzyme activity, pH, titratable acidity, soluble solids, color, ascorbic acid, total phenols and antioxidant activity (DPPH radical scavenging activity) of cloudy apple juice were evaluated. PMF inhibited activities of polyphenoloxidase (PPO), peroxidase (P...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8249513/ https://ncbi.nlm.nih.gov/pubmed/34294960 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04801-y |
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