Acidic electrolysed water delays browning by destroying conformation of polyphenoloxidase

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2018年第1期|共10页
• 作者

  Sun Jiangping; Wang Meng; Liu Haiquan; Xie Jing; Pan Yingjie; Xu Changhua; Zhao Yong;

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• 作者单位

  College of Food Science and TechnologyShanghai Ocean UniversityShanghai China;

  College of Food Science and TechnologyShanghai Ocean UniversityShanghai China;

  College of Food Science and TechnologyShanghai Ocean UniversityShanghai China;

  College of Food Science and TechnologyShanghai Ocean UniversityShanghai China;

  College of Food Science and TechnologyShanghai Ocean UniversityShanghai China;

  College of Food Science and TechnologyShanghai Ocean UniversityShanghai China;

  College of Food Science and TechnologyShanghai Ocean UniversityShanghai China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  acidic electrolysed water technology; polyphenoloxidase; circular dichroism; Fourier transform infrared spectroscopy;

  机译：酸性电解水技术;多酚氧化酶;圆形二色性;傅里叶变换红外光谱;