Thermostabilities of plant phenol oxidase and peroxidase determining the technology of their use in the food industry

Applied Biochemistry and Microbiology

Volumn 41, Issue 2, 2005, Pages 145-149

  Mchedlishvili, N I ^a   Omiadze, N T ^a   Gulua, L K ^a   Sadunishvili, T A ^a   Zamtaradze, R K ^a   Abutidze, M O ^a   Bendeliani, E G ^b   Kvesitadze, G I ^a  

^a INSTITUTE OF PHYSICS   (Georgia)

^b Georgian State University of Subtropical Agriculture   (Georgia)

Author keywords

[No Author keywords available]

Indexed keywords

MONOPHENOL MONOOXYGENASE; PEROXIDASE;

APPLE JUICE; ARTICLE; BEER; BEVERAGE; ENZYME ACTIVITY; ENZYME INHIBITION; ENZYME STABILITY; FOOD INDUSTRY; FRUIT; HORSERADISH; INCUBATION TIME; PASTEURIZATION; PERICARP; PLANT; PLANT LEAF; PLANT ROOT; STORAGE TEMPERATURE; TEA; TECHNOLOGY; THERMOSTABILITY; TURBIDITY; WALNUT;

EID: 17644414491     PISSN: 00036838     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10438-005-0024-6     Document Type: Article

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