Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment

Author: Akyol Çağdaş   Alpas Hami   Bayındırlı Alev  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.224, Iss.2, 2006-12, pp. : 171-176

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