Hard-To-Cook Defect in Black Beans — Peroxidase Characterization and Effect of Heat Pretreatment and Storage Conditions on Enzyme Inactivation - Concepedia

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Hard-To-Cook Defect in Black Beans — Peroxidase Characterization and Effect of Heat Pretreatment and Storage Conditions on Enzyme Inactivation

20

Citations

9

References

1989

Year

José Antonio Rivera, A. Hohlberg, José Miguel Aguilera, Leslie C. Plhak, David Stanley

Canadian Institute of Food Science and Technology Journal

EngineeringBiochemistryFood BiophysicsBiotechnologyBiochemical EngineeringHeat PretreatmentEnzyme InactivationHard-to-cook DefectFood PreservationMedicineRedox BiologyOxidative Stress

References

	Year	Citations

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