Kinetics of crude peroxidase inactivation from mangosteen (Garcinia mangostana L.) pericarp by using thermal treatment
Mangosteen (Garcinia mangostana L.) pericarp is a good source of phytochemicals that could be used as a valuable food ingredient. Blanching prior to further process can help to preserve phytochemicals. In this research, kinetics of crud peroxidase (POD) inactivation from mangosteen pericarp was inve...
| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Engineering, Universiti Putra Malaysia
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/31427/1/ID%2031427.pdf |