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Kinetic characterization, thermal and pH inactivation study..:
SANTOS, Manuel Ballesta de los
;
JACOBI, Sergio Streitenberger
;
MIÑARRO, María de la Cruz Arcas
...
Food Science and Technology. 40 (2020) suppl 1 - p. 273-279 , 2020
Link:
https://doi.org/10.1590/fst.09419
RT Journal T1
Kinetic characterization, thermal and pH inactivation study of peroxidase and pectin methylesterase from tomato (Solanum betaceum)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.09419&Exemplar=1&LAN=DE A1 SANTOS, Manuel Ballesta de los A1 JACOBI, Sergio Streitenberger A1 MIÑARRO, María de la Cruz Arcas A1 BALSALOBRE, José Antonio Pellicer A1 GUILLÉN, Adela Abellán A1 GORBE, María Isabel Fortea PB FapUNIFESP (SciELO) YR 2020 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 40 IS suppl 1 SP 273 OP 279 LK http://dx.doi.org/https://doi.org/10.1590/fst.09419 DO https://doi.org/10.1590/fst.09419 SF ELIB - SuUB Bremen
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