Inactivation of oxidative enzymes from avocado Geada pulp by high hydrostatic pressure.

dc.contributorMarcela Alves, UFRJ; ROZANA LIMA; AMAURI ROSENTHAL, CTAA.
dc.creatorALVES, M.
dc.creatorLIMA, R.
dc.creatorROSENTHAL, A.
dc.date.accessioned2017-01-04T23:00:41Z
dc.date.available2017-01-04T23:00:41Z
dc.date.created2017-01-04T23:00:41Z
dc.date.issued2014
dc.identifierIn: INTERNATIONAL ISEKI_FOOD CONFERENCE, 3., 2014, Athens. Bridging training and research for industry and the wider community: book of abstracts. Athens: NTUA, 2014. p. 293.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1005691
dc.languageeng
dc.rightsopenAccess
dc.subjectAvocado
dc.subjectHight pressure
dc.subjectPolyphenol oxidase
dc.subjectEnzimas oxidativas
dc.subjectPolpa de abacate Geada
dc.subjectAlta pressão hidrostática.
dc.titleInactivation of oxidative enzymes from avocado Geada pulp by high hydrostatic pressure.
dc.typeOtros


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