The Effect of Electric Field on Important Food-Processing Enzymes: Comparison of Inactivation Kinetics Under Conventional and Ohmic Heating

AuthID
 P-000-7XR
4
Author(s)
Castro, I
·
Macedo, B
·
Document Type
Article
Year published
2004
Published
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 69, Issue: 9, Pages: C696-C701 (6)
Indexing
Wos®
Scopus®
Publication Identifiers
Scopus: 2-s2.0-10944226954
Wos: WOS:000225959800009
Source Identifiers
ISSN: 0022-1147
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