Investigation into the interaction effects of chemical compounds and heat treatment on the activity and regeneration of peroxidase in some vegetables (1993)
- Authors:
- USP affiliated authors: NOGUEIRA, JOAO NUNES - ESALQ ; OETTERER, MARILIA - ESALQ
- Unidade: ESALQ
- Subjects: ALIMENTOS; ALIMENTOS DE ORIGEM VEGETAL; BIOQUÍMICA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Book of Abstracts
- Conference titles: Annual Meeting of the Institute of Food Technologists
-
ABNT
NOGUEIRA, J N et al. Investigation into the interaction effects of chemical compounds and heat treatment on the activity and regeneration of peroxidase in some vegetables. 1993, Anais.. Chicago: Ift, 1993. . Acesso em: 28 fev. 2026. -
APA
Nogueira, J. N., Oetterer, M., Guerrini, I. A., & Tiba, M. A. (1993). Investigation into the interaction effects of chemical compounds and heat treatment on the activity and regeneration of peroxidase in some vegetables. In Book of Abstracts. Chicago: Ift. -
NLM
Nogueira JN, Oetterer M, Guerrini IA, Tiba MA. Investigation into the interaction effects of chemical compounds and heat treatment on the activity and regeneration of peroxidase in some vegetables. Book of Abstracts. 1993 ;[citado 2026 fev. 28 ] -
Vancouver
Nogueira JN, Oetterer M, Guerrini IA, Tiba MA. Investigation into the interaction effects of chemical compounds and heat treatment on the activity and regeneration of peroxidase in some vegetables. Book of Abstracts. 1993 ;[citado 2026 fev. 28 ] - Control of polyphenol oxidase activity in fruits and vegetables
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- Investigations into the interaction effects of chemical compounds and heat treatment on polyphenol oxidase activity of some fruits and vegetables
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- Rheology of apple sauce: effect of apple cultivar , firmness, and processing parameters
- Comparative effects of heat , s'O IND.2' and ascorbic acid on polyphenoloxidase and peroxidase activities of some fruits and vegetables
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