The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices
出版年份 2016 全文链接
标题
The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices
作者
关键词
Enzymatic browning, UV-C treatment, Polyphenol oxidase (PPO), Peroxidase (POD), Phenylalanine ammonialyase (PAL), Total phenolic content (TPC)
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 7, Pages 3035-3042
出版商
Springer Nature
发表日期
2016-07-26
DOI
10.1007/s13197-016-2275-z
参考文献
相关参考文献
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