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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| 格式: | Thesis |
| 语言: | English English |
| 出版: |
1998
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| 在线阅读: | 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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