Navegação Ciências Agrárias por Assunto "Polyphenol oxidase"
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Effect of blanching on enzyme activity and bioactive compounds of blackberry
(2018) [Artigo de periódico]The inactivation of peroxidase and polyphenol oxidase and the degradation of phenolic compounds, anthocyanins, and antioxidant activity in blackberry were investigated during blanching in water at 80-90 °C, and in steam, ...