Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology
作者： Wanfeng Hu , Linyan Zhou , Zhenzhen Xu , Yan Zhang , Xiaojun Liao
DOI: 10.1080/10408398.2010.526258
关键词: Polyphenol oxidase 、 Microbial metabolism 、 Enzyme 、 Food preservation 、 Chemistry 、 Food science 、 Pectin 、 Biochemistry 、 Flavor 、 Microorganism 、 Shelf life
摘要: … The HPCD-induced inactivation of some microbial enzymes … of HPCD for the inactivation of these enzymes, and analyzes … the underlying mechanism that leads to enzyme inactivation. …
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