The effect of pulsed light on the activity of polyphenol oxidase from bayberry

被引：0
|
作者：
Wang, Zhengdong [1 ]
Qi, Xiangyang [2 ,3 ]
Cao, Shaoqian [2 ,3 ]
Yuan, Yongjun [2 ,3 ]
机构：
[1] College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
[2] College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, Zhejiang, China
[3] Key Lab. of Fruits and Vegetables Postharvest and Processing Technol. Research of Zhejiang Province, Ningbo 315100, Zhejiang, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2013年 / 13卷 / 10期
关键词：
Surface properties;
D O I：
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中图分类号：
学科分类号：
摘要：
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页码：25 / 30
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