Effect of pH and antibrowning agents on pressure stability of avocado and mushroom polyphenoloxidase

Authors
Weemaes, C Ludikhuyze, L Van den Broeck, I Hendrickx, M
Citation
C. Weemaes et al., Effect of pH and antibrowning agents on pressure stability of avocado and mushroom polyphenoloxidase, VTT SYMPOS, 186, 1998, pp. 195-196
Categorie Soggetti
Current Book Contents
Journal title
FRESH NOVEL FOODS BY HIGH PRESSURE → ACNP
ISSN journal
03579387
Volume
186
Year of publication
1998
Pages
195 - 196
Database
ISI
SICI code
0357-9387(1998)186:<195:EOPAAA>2.0.ZU;2-X