HEAT INACTIVATION AND PH OPTIMA OF PEROXIDASE AND CATALASE IN CARROT, SWEDE AND BRUSSELS-SPROUTS

被引：11

作者：

BAARDSETH, P

SLINDE, E

机构：

来源：

关键词：

D O I：

10.1016/0308-8146(80)90040-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：169 / 174

页数：6

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