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Enzymatic Browning and Its Prevention

Chang Y. LeeAmerican Chemical Society. Division of Agricultural and Food Chemistry

出版	American Chemical Society, 1995
主題	Language Arts & Disciplines / Linguistics / GeneralMedical / BiochemistryScience / Life Sciences / BiochemistryScience / Chemistry / GeneralScience / Life Sciences / Molecular BiologyTechnology & Engineering / Food Science / GeneralTECHNOLOGY & ENGINEERING / Food Science / Chemistry & BiotechnologyTECHNOLOGY & ENGINEERING / Food Science / Food Safety & Security
ISBN	08412324909780841232495
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.