Properties Of Polyphenoloxidase Of Sugarcane And Development Of Methods To Prevent Discolouration Of Juice
The objective of the research was to develop a method to extend the shelf life of freshly extracted sugarcane juice. The work focused on understanding the properties of sugarcane juice as well as determining methods of preserving the colour. Polyphenoloxidase (PPO) from sugarcane juice was extrac...
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| フォーマット: | 学位論文 |
| 言語: | English English |
| 出版事項: |
1998
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/11840/1/FSMB_1998_12_A.pdf http://psasir.upm.edu.my/id/eprint/11840/ |
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