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High-Temperature Short-Time Inactivation of Peroxidase by Direct Heating with a Five-Channel Computer-Controlled

Carmen Rodrigo1, Andrés Alvarruiz2, Antonio Martínez3

  • 1Departamento de Medicina Preventiva, Salud Pública, Bromatología, Toxicología y Medicina Legal, Universitat de València, C/Vicente Andrés Estellés, s/n, Burjassot, 46100.

Journal of Food Protection
|June 19, 2019
PubMed

Keywords:
HTST inactivationHorseradish peroxidaseasparagus peroxidasethermoresistometer

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