Jesus, Ana Laura Tibério de <br/><br/>
High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  03 2018 
 - 853-862 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2017.12.013  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Catechol Oxidase--chemistry<br/>Color<br/>Enzyme Stability<br/>Euterpe--enzymology<br/>Food Analysis--methods<br/>Food Handling--methods<br/>Fruit--enzymology<br/>Hydrostatic Pressure<br/>Pasteurization<br/>Peroxidase--chemistry<br/>Protein Denaturation<br/>Temperature<br/>Time Factors