Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water

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Title
Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water
Authors
Keywords
Food processing, Ultrasound technology, Thermal processing, Coconut water, Enzyme inactivation
Journal
ULTRASONICS SONOCHEMISTRY
Volume 36, Issue -, Pages 173-181
Publisher
Elsevier BV
Online
2016-11-25
DOI
10.1016/j.ultsonch.2016.11.028

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