THE HEAT-STABILITY OF PURIFIED SPRING CABBAGE PEROXIDASE ISOENZYMES

被引：24

作者：

MCLELLAN, KM

ROBINSON, DS

机构：

来源：

FOOD CHEMISTRY | 1987年 / 26卷 / 02期

关键词：

D O I：

10.1016/0308-8146(87)90120-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：97 / 107

页数：11

共 10 条

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[8] KINETICS OF PEROXIDASE DEACTIVATION IN BLANCHING OF CORN ON THE COB [J].

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[9] PEROXIDASE FRACTIONS FROM ASPARAGUS OF VARYING HEAT STABILITIES [J].

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