Heat stability and effect of pH on enzyme activity of polyphenol oxidase in buriti (Mauritia flexuosa Linnaeus f.) fruit extract. [electronic resource]

By: Contributor(s): Producer: 20170811Description: 159-163 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 233
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Publication Type: Journal Article

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