Effect of UV-C irradiation on the inactivation kinetics of oxidative enzymes, essential amino acids and sensory properties of coconut water

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dc.contributor.authorSudheer Kumar Yannam
dc.contributor.authorAnkit Patras
dc.contributor.authorBrahmaiah Pendyal
dc.contributor.authorMatt Vergne
dc.date.accessioned2021-03-05T09:23:06Z
dc.date.available2021-03-05T09:23:06Z
dc.date.issued2020
dc.identifier.citationJ Food Sci Technol (October 2020) 57(10):3564–3572en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8124
dc.language.isoenen_US
dc.subjectUltraviolet irradiationen_US
dc.subjectCoconut wateren_US
dc.subjectPolyphenol oxidaseen_US
dc.subjectPeroxidaseen_US
dc.subjectAmino acidsen_US
dc.subjectSensory attributesen_US
dc.titleEffect of UV-C irradiation on the inactivation kinetics of oxidative enzymes, essential amino acids and sensory properties of coconut wateren_US

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