Open AccessPPO activity of two varieties of pears. Control of enzymatic browning for temperature effect, presence of inhibitors and complexation with b-cyclodextrin
Author(s) -
Gisela M. Melo,
M. A. Filippa,
Juan Arturo RagazzoSánchez,
Estela Gasull
Publication year - 2019
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/cat726
Subject(s) - browning , chemistry , enzyme , ascorbic acid , catechol , cyclodextrin , biochemistry , food science , stereochemistry