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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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書誌詳細
第一著者:	Hoque, Mohammad Shamsul
フォーマット:	学位論文
言語:	English English
出版事項:	1998
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/
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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