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Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange (Citrus sinensis

Lijuan Zhu1,2, Linhu Zhu3,4, Ayesha Murtaza5,6

  • 1College of Food Science and Technology, Huazhong Agricultural University, No.1, Shizishan Street, Hongshan District, Wuhan 430070, China. lijuanzhu2019@hotmail.com.

Molecules (Basel, Switzerland)
|May 22, 2019
PubMed

Keywords:
aggregationbrowning reactionpolyphenol oxidasestructural changesultrasonic processing

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