Heat-inactivated peroxidases and the role of calcium abstraction as a cause of their enhanced lipid oxidation activity: potential effects on the flavour quality of heat-processed vegetables

Author： Adams J.B.   Brown H.M.   Ledward D.A.   Turner R.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.80, Iss.4, 2003-04, pp. : 499-510

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