Effect of Heat and Thermosonication Treatments on Peroxidase Inactivation Kinetics in Watercress (Nasturtium Officinale)

AuthID
 P-004-Q42
3
Author(s)
Document Type
Article
Year published
2006
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 72, Issue: 1, Pages: 8-15 (8)
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Scopus®
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Publication Identifiers
Scopus: 2-s2.0-22544459639
Wos: WOS:000231844700002
Source Identifiers
ISSN: 0260-8774
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