CATALASE, LIPOXYGENASE, AND PEROXIDASE-ACTIVITIES IN CUCUMBER PICKLES AS AFFECTED BY FERMENTATION, PROCESSING, AND CALCIUM-CHLORIDE

被引：10

作者：

BUESCHER, RW

MCGUIRE, C

SKULMAN, B

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14015.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：228 / 229

页数：2

相关论文

共 13 条

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