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NTIS 바로가기Food chemistry, v.113 no.1, 2009년, pp.92 - 95
Ndiaye, C. (Jiangnan University School of Food Science and Technology, Key Laboratory of Food Science and Safety, Ministry of Education, No. 1800 Lihu DaDao Road, P.O. Box 214122, Wuxi, PR China) , Xu, S.Y. , Wang, Z.
The heat stability of peroxidase (POD) and polyphenoloxidase (PPO) was investigated in mango (Mangifera indica L.) slices, and the relative colour was studied after different steam blanching times. There was complete inactivation after 5min for POD and 7min for PPO. Steam blanching of 3min gave resi...
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