Effects of high pressure processing on polyphenoloxidase enzyme activity of grape musts
- 31 December 1997
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 60 (4), 647-649
- https://doi.org/10.1016/s0308-8146(97)00050-2
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Pressure inactivation of yeasts, molds, and pectinesterase in Satsuma mandarin juice: Effects of juice concentration, pH, and organic acids, and comparison with heat sanitation.Agricultural and Biological Chemistry, 1990
- Catechol Oxidase Activity in Grapes and WineAmerican Journal of Enology and Viticulture, 1978