机译:超声处理对李子花盆浊度,微生物负荷和多酚氧化酶(PPO)活性的影响
Food Engineering Department Chemical and Metallurgical Faculty Yildiz Technical University 34210 Istanbul Turkey;
Food Engineering Department Chemical and Metallurgical Faculty Yildiz Technical University 34210 Istanbul Turkey;
Food Engineering Department Chemical and Metallurgical Faculty Yildiz Technical University 34210 Istanbul Turkey;
Food Engineering Department Chemical and Metallurgical Faculty Yildiz Technical University 34210 Istanbul Turkey;
Department of Food Engineering Engineering Faculty Erzincan University 24100 Erzincan Turkey;
Ultrasound; Plum nectar; Turbidity; Mold and yeast;
机译:超声处理对李子花盆浊度,微生物负荷和多酚氧化酶(PPO)活性的影响
机译:具有和不具有多酚氧化酶(PPO)活性的红三叶草中邻二酚的氧化及其在PPO活化和失活中的作用
机译:位于2A和2D染色体上的多酚氧化酶(PPO)等位基因的变异可改变小麦籽粒PPO活性
机译:印度小麦品种中多酚氧化酶(PPO)基因的生化和分子标记研究
机译:蓝莓汁中多酚氧化酶(PPO)活性,花色苷含量和植物营养素变化的测定受不同加工方法的影响。
机译:超声波处理诱导橙(Citrus sinensis Osbeck)中多酚氧化酶的活性和结构变化
机译:多酚氧化酶(ppO)和空气处理对可可豆粒中总苯酚和单宁含量的影响Efeito dos tratamentos com polifenol oxidase(ppO)e sobre o teordefenóistotaise taninos em nibs de cacau