Effects of high pressure processing on polyphenoloxidase enzyme activity of grape musts

Food Chemistry

Volumn 60, Issue 4, 1997, Pages 647-649

  Castellari, M ^a   Matricardi, L ^a   Arfelli, G ^a   Rovere, P ^b   Amati, A ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CATECHOL OXIDASE; SULFUR DIOXIDE;

ARTICLE; ENZYME ACTIVITY; FOOD PROCESSING; GRAPE; PRESSURE; TIME;

VITACEAE; VITIS SP.;

EID: 0030864450     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00050-2     Document Type: Article

References (21)

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