A comparative study of inactivation of peach polyphenol oxidase and carrot polyphenol oxidase induced by high-pressure carbon dioxide

International Journal of Food Science and Technology

Volumn 45, Issue 11, 2010, Pages 2297-2305

  Zhang, Yan ^a   Wang, Yuanyuan ^a   Zhou, Linyan ^a   Liao, Xiaojun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Carrot juice; High pressure carbon dioxide; Inactivation; Peach juice; Polyphenol oxidase

Indexed keywords

CARROT JUICE; HIGH-PRESSURE CARBON DIOXIDE; INACTIVATION; PEACH JUICE; POLYPHENOL OXIDASE;

RATE CONSTANTS;

CARBON DIOXIDE;

DAUCUS CAROTA; PRUNUS PERSICA;

EID: 78349242171     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02403.x     Document Type: Article

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