Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths (2024)
- Authors:
- Autor USP: TADINI, CARMEN CECILIA - EP
- Unidade: EP
- DOI: 10.1016/j.jfoodeng.2024.112097
- Subjects: CINÉTICA; DIODOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Engineering
- ISSN: 1873-5770
- Volume/Número/Paginação/Ano: v. 377, p. 1-12, Sept. 2024
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
AMARO, Kaiky Cesar et al. Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths. Journal of Food Engineering, v. 377, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2024.112097. Acesso em: 24 mar. 2026. -
APA
Amaro, K. C., Popović, V., Tadini, C. C., & Koutchma, T. (2024). Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths. Journal of Food Engineering, 377, 1-12. doi:10.1016/j.jfoodeng.2024.112097 -
NLM
Amaro KC, Popović V, Tadini CC, Koutchma T. Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths [Internet]. Journal of Food Engineering. 2024 ; 377 1-12.[citado 2026 mar. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112097 -
Vancouver
Amaro KC, Popović V, Tadini CC, Koutchma T. Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths [Internet]. Journal of Food Engineering. 2024 ; 377 1-12.[citado 2026 mar. 24 ] Available from: https://doi.org/10.1016/j.jfoodeng.2024.112097 - Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
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