Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water - Concepedia

Concepedia

Publication | Open Access

Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water

DOI Full Paper Access

59

Citations

44

References

2016

Year

Meliza Lindsay Rojas, Júlia Hellmeister Trevilin, Eduardo dos Santos Funcia, Jorge Andrey Wilhelms Gut, Pedro Esteves Duarte Augusto

Ultrasonics Sonochemistry

Food ChemistryThermal SensitizationChemical EngineeringEngineeringUltrasound TechnologySonoelectrochemistryGreen Coconut WaterSonochemistryBiochemical EngineeringFood EngineeringUltrasoundHealth Sciences

References

	Year	Citations

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