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

标题
Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water
作者
关键词
Food processing, Ultrasound technology, Thermal processing, Coconut water, Enzyme inactivation
出版物
ULTRASONICS SONOCHEMISTRY
Volume 36, Issue -, Pages 173-181
出版商
Elsevier BV
发表日期
2016-11-25
DOI
10.1016/j.ultsonch.2016.11.028

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