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Introduction to enzymes
Date
2010-01-01
Author
Bayındırlı, Alev
Metadata
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
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Subject Keywords
Inactivation kinetics
,
Thermal inactivation
,
Antioxidant activity
,
Polyphenol oxidase
,
Heat-transfer
,
Pressure
,
Purification
,
Quality
,
Model
URI
https://hdl.handle.net/11511/47408
Journal
ENZYMES IN FRUIT AND VEGETABLE PROCESSING: CHEMISTRY AND ENGINEERING APPLICATIONS
DOI
https://doi.org/10.1201/9781420094343-c1
Collections
Department of Food Engineering, Article
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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.