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Control of peach polyphenoloxidase by the interaction of pH, temperature and ascorbic acid concentration.
Control of peach polyphenoloxidase by the interaction of pH, temperature and ascorbic acid concentration.
2010
Ricardo Peraça Toralles
João Luiz Vendruscolo
Claire Tondo Vendruscolo
F. A. B. del Pino
Pedro Antunes
Keywords:
Food science
Biochemistry
Browning
Food preservation
Food quality
Enzyme assay
Chemistry
ascorbic acid
Correction
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