Efecte dels ultrasons i solucions àcides en l'enfosquiment enzimàtic de la patata (Solanum tuberosum )

Autor: Caballero Anento, Andrea

Publikováno v: UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Recercat. Dipósit de la Recerca de Catalunya
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Enzymatic browning in fresh vegetables (rich in phenolic compounds), is caused by the action of polyphenol oxidase (PPO) and peroxidase (POD) enzymes. The aim of the present work has been to determine the effect of ultrasound and different acid solut

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3baf8609a62e9ce2ea91fd5b6380cebc
https://hdl.handle.net/2117/107335