COPPER ENZYMES IN ISOLATED CHLOROPLASTS. POLYPHENOLOXIDASE IN BETA VULGARIS [PDF]
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Acta Scientiarum: Technology, 2010 Oxidative enzymes are responsible for changes in flavor, texture, color and also in some nutritive properties of several fruits and vegetables processed in industries. The present investigation aimed to study the activity of Peroxidase (E.C.
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Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (Vanilla planifolia). [PDF]
Molecules, 2023 Buitimea-Cantúa GV +5 more
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The effect of
, 1953 Parukutty Baruah, T. Swain
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, 2005 Amparo Quiles +5 more
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, 2018 Filipa Silva, Alifdalino Sulaiman
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Effects of Annona muricata extraction on inhibition of polyphenoloxidase and microbiology quality of Macrobrachium rosenbergii. [PDF]
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