Thermal stabilities of peroxidases from fresh pinto beans

Journal of Food Science

Volumn 63, Issue 6, 1998, Pages 987-990

  Yemenicioǧlu, Ahmet ^a   Özkan, Mehmet ^a   Cemeroǧlu, Bekir ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Heat activation; Heat inactivation; Peroxidase; Pinto beans; Purification

Indexed keywords

PHASEOLUS (ANGIOSPERM);

EID: 0032426989     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15839.x     Document Type: Article

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