Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing

Published 2019 View Full Article

Authors

Keywords

Polyphenol oxidase, Thermal and non-thermal technologies, Catalytic center, Activation/inactivation mechanism, Structural modification, Fluorescence quenching

Journal

FOOD AND BIOPRODUCTS PROCESSING

Volume 117, Issue -, Pages 170-182

Publisher

Elsevier BV

Online

2019-07-13

DOI

10.1016/j.fbp.2019.07.006

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started