Effects of aqueous chlorine dioxide treatment on polyphenol oxidases from Golden Delicious apple

LWT

Volumn 40, Issue 8, 2007, Pages 1362-1368

  Fu, Yucheng ^a   Zhang, Kaili ^b   Wang, Niya ^a   Du, Jinhua ^a  

^a SHANDONG AGRICULTURAL UNIVERSITY   (China)

^b TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Anti browning; Chemical treatment; Enzymatic kinetics; Enzyme; Inhibition

Indexed keywords

CHLORINE COMPOUNDS; CONCENTRATION (PROCESS); ENZYME INHIBITION; ENZYME KINETICS; PH EFFECTS; WAVELENGTH;

ABSORPTION WAVELENGTH; CHEMICAL TREATMENT; POLYPHENOL OXIDASE (PPO);

FOOD PROCESSING;

MALUS X DOMESTICA;

EID: 34248384003     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.11.001     Document Type: Article

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