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Enzymatic Browning and Its Prevention
Chang Y. Lee
American Chemical Society. Division of Agricultural and Food Chemistry
出版
American Chemical Society
, 1995
主題
Language Arts & Disciplines / Linguistics / General
Medical / Biochemistry
Science / Life Sciences / Biochemistry
Science / Chemistry / General
Science / Life Sciences / Molecular Biology
Technology & Engineering / Food Science / General
TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology
TECHNOLOGY & ENGINEERING / Food Science / Food Safety & Security
ISBN
0841232490
9780841232495
URL
http://books.google.com.hk/books?id=wm_xAAAAMAAJ&hl=&source=gbs_api
註釋
Describes the chemistry, structure, and function of polyphenol oxidase. Covers the molecular biology of polyphenol oxidase. Describes the chemistry of enzymatic browning. Provides practical methods for preventing enzymatic browning in fruit and vegetable products. Valuable reading for chemists, molecular biologists, food scientists, and food technologists.