The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice

Baslar M., ERTUGAY M. F.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.48, sa.4, ss.886-892, 2013 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 48 Sayı: 4
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1111/ijfs.12015
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.886-892
  • Anahtar Kelimeler: Apple juice, colour, loss of total phenolics, photosonication, polyphenoloxidase, ultrasound, TOMATO PECTIC ENZYMES, INACTIVATION, MANOTHERMOSONICATION, PEROXIDASE, SONICATION, ORANGE
  • Atatürk Üniversitesi Adresli: Hayır