Thermal stabilities of peroxidases from fresh beans

Thermal stabilities of peroxidases from fresh beans

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	YEMENICIOGLU, Ahmet
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 6 (1998), p. 987-990
Materias:	Alimentos Frijol Phaseolus vulgaris Hortalizas Peroxidasas Calor Purificación Poroto Hortalizas frescas
Publicación relacionada:	Contenido en: Journal of Food Science

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