The effect of heat on cabbage and Brussels sprout peroxidase enzymes
- 1 December 1981
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 7 (4) , 257-266
- https://doi.org/10.1016/0308-8146(81)90031-5
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEWJournal of Food Science, 1977
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- Peroxidase Isozymes from Horseradish RootsJournal of Biological Chemistry, 1966
- Kinetic Studies on the Heat Inactivation of Peroxidase in Sweet CornaJournal of Food Science, 1962