机译:从未成熟,成熟和过成熟的椰子获得的椰子水中的多酚氧化酶和过氧化物酶的组成,理化性质和热灭活动力学
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia;
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia;
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia;
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia;
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia;
Coconut water; Maturity; Composition; Physicochemical properties; Enzymatic inactivation;
机译:绿椰子(Cocos nucifera)水中的多酚氧化酶和过氧化物酶热失活
机译:介电阻挡放电等离子体促进椰子水中过氧化物酶及多酚氧化酶失活动力学
机译:微波处理绿色椰子水中多酚氧化酶和过氧化物酶的失活动力学
机译:亚甲基蓝亚甲基甲基含废磨碎椰子(Cocos Nucifera)的动力学和等温线吸附研究
机译:椰子(Cocos nucifera L.)蛋白质的表征和功能特性及其在类似干酪的产品中的使用。
机译:探索灭菌和贮藏对椰子(Cocos nucifera L.)水某些理化特性的影响
机译:椰子水中过氧化物酶的灭活动力学 - CinéticadedeativaçãodaperoxidaseemáguadeCoco