Influence of Ph and High Pressure on the Thermal Inactivation Kinetics of Horseradish Peroxidase

AuthID
 P-001-5N4
4
Author(s)
van Loey, A
·
Hendrickx, ME
Tipo de Documento
Article
Year published
1999
Publicado
in FOOD BIOTECHNOLOGY, ISSN: 0890-5436
Volume: 13, Número: 1, Páginas: 13-32 (20)
Indexing
Wos®
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-0032937690
Wos: WOS:000079561600002
Source Identifiers
ISSN: 0890-5436
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