Effect of Superheated Steam and Hot Water Spray Treatment on Polyphenol Oxidase Activity in Sweet Potato Leaves

Autor:	Yumi Kai, Tomoyuki Oki, Itaru Sotome, Hiroshi Okadome, Kazunori Sasaki, Shigenori Okuno
Rok vydání:	2016
Předmět:	0301 basic medicine 03 medical and health sciences Horticulture 030104 developmental biology Agronomy Chemistry Superheated steam Polyphenol oxidase activity Water spray Food Science
Zdroj:	Nippon Shokuhin Kagaku Kogaku Kaishi. 63:86-92
ISSN:	1881-6681 1341-027X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::897ce6cdc00e766cf8d55a936beb11f2 https://doi.org/10.3136/nskkk.63.86 Zobrazit plný text záznamu