Effect of pH on Pressure and Thermal Inactivation of Avocado Polyphenol Oxidase: A Kinetic Study

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 7, 1998, Pages 2785-2792

  Weemaes, Carla A ^a   Ludikhuyze, Linda R ^a   Van Den Broeck, Ilse ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Avocado (persea americana mill.); PH; Polyphenol oxidase; Pressure stability; Thermal stability

Indexed keywords

PERSEA AMERICANA;

EID: 0001750986     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970902s     Document Type: Article

References (43)

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