Evaluation of combined effects of heat treatment and antioxidant on peroxidase activity of crude extract of green peas
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 32 (2) , 151-161
- https://doi.org/10.1016/0308-8146(89)90136-2
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- A simple method of identifying peroxidase isoenzymes from crude pea seed extractsFood Chemistry, 1988
- PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEWJournal of Food Science, 1977
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951