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- Enzymatic Browning and Its Prevention
Enzymatic Browning and Its Prevention
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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.
Lieferbar in ca. 10-20 Arbeitstagen