Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing

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dc.contributor.authorAngelica M. Chourioa
dc.contributor.authorFabiola Salais-Fierro
dc.contributor.authorZahid Mehmood
dc.contributor.authorSergio I. Martinez-Monteagudo
dc.date.accessioned2021-03-17T07:11:53Z
dc.date.available2021-03-17T07:11:53Z
dc.date.issued2018
dc.identifier.citationInnovative Food Science and Emerging Technologies 49 (2018) 41–50en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8153
dc.language.isoenen_US
dc.subjectCoconut wateren_US
dc.subjectEnzyme inactivationen_US
dc.subjectKinetics modelingen_US
dc.subjectPressure-assisted thermal processingen_US
dc.titleInactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processingen_US
dc.typeArticleen_US

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