Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid

Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid

The present research investigates the long term inhibition of enzymatic browning by inactivating the polyphenol oxidase (PPO) of apricot, using combinations of plant proteases and ascorbic acid (AA). The selected proteases were able to inactivate PPO at pH 4.5, with the degree of inactivation propor...

पूर्ण विवरण

ग्रंथसूची विवरण
मुख्य लेखकों:	Ala eddine Derardja, Matthias Pretzler, Ioannis Kampatsikas, Malika Barkat, Annette Rompel
स्वरूप:	लेख
भाषा:	English
प्रकाशित:	Elsevier 2019-12-01
श्रृंखला:	Food Chemistry: X
ऑनलाइन पहुंच:	http://www.sciencedirect.com/science/article/pii/S2590157519300550

समान संसाधन

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