Introduction to enzymes

2010-01-01
Bayındırlı, Alev
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Inactivation kinetics, Thermal inactivation, Antioxidant activity, Polyphenol oxidase, Heat-transfer, Pressure, Purification, Quality, Model
https://hdl.handle.net/11511/47408
ENZYMES IN FRUIT AND VEGETABLE PROCESSING: CHEMISTRY AND ENGINEERING APPLICATIONS
Department of Food Engineering, Article

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Citation Formats
A. Bayındırlı, “Introduction to enzymes,” ENZYMES IN FRUIT AND VEGETABLE PROCESSING: CHEMISTRY AND ENGINEERING APPLICATIONS, pp. 1–18, 2010, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47408.
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