Enzyme inactivation analysis for industrial blanching applications: Comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity

  1. Devece, C.
  2. Rodríguez-Löpez, J.N.
  3. Fenoll, L.G.
  4. Tudela, J.
  5. Català, J.M.
  6. De Los Reyes, E.
  7. García-Cánovas, F.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 1999

Volumen: 47

Número: 11

Pages: 4506-4511

Type: Article

DOI: 10.1021/JF981398+ GOOGLE SCHOLAR

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