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Results: 1-3 |
Results: 3
THERMAL INACTIVATION KINETICS OF PEROXIDASE AND LIPOXYGENASE FROM FRESH PINTO BEANS (PHASEOLUS-VULGARIS)
Authors: YEMENICIOGLU A OZKAN M VELIOGLU S CEMEROGLU B
Citation: A. Yemenicioglu et al., THERMAL INACTIVATION KINETICS OF PEROXIDASE AND LIPOXYGENASE FROM FRESH PINTO BEANS (PHASEOLUS-VULGARIS), ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(4), 1998, pp. 294-296
PARTIAL-PURIFICATION AND THERMAL CHARACTERIZATION OF PEROXIDASE FROM OKRA (HIBISCUS-ESCULENTUM)
Authors: YEMENICIOGLU A OZKAN M CEMEROGLU B
Citation: A. Yemenicioglu et al., PARTIAL-PURIFICATION AND THERMAL CHARACTERIZATION OF PEROXIDASE FROM OKRA (HIBISCUS-ESCULENTUM), Journal of agricultural and food chemistry, 46(10), 1998, pp. 4158-4163
HEAT INACTIVATION KINETICS OF APPLE POLYPHENOLOXIDASE AND ACTIVATION OF ITS LATENT FORM
Authors: YEMENICIOGLU A OZKAN M CEMEROGLU B
Citation: A. Yemenicioglu et al., HEAT INACTIVATION KINETICS OF APPLE POLYPHENOLOXIDASE AND ACTIVATION OF ITS LATENT FORM, Journal of food science, 62(3), 1997, pp. 508-510
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