Recherche sur l’inhibition du brunissement enzymatique: utilisation de préparations enzymatiques substitut aux sulfites. , Université d’Aix Marseille 3. Comment prévenir le brunissement enzymatique d’une salade de fruits? II- L’ oxygène. I- Introduction IV- Abaissement du PH Sommaire. [Thèse, mémoire] CONTRIBUTION A L’ETUDE DE LA POLYPHENOLOXYDASE ET DU BRUNISSEMENT ENZYMATIQUE DE LA POMME (PYRUS MALUS L.).
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Method of inhibition of enzymatic browning in food using hypotaurine and equivalents. Writing tools A collection of writing tools that cover enzymatiqus many facets of English and French grammar, style and usage. Evolution of ascorbic acid and peroxidase during industrial processing of broccoli.
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Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. Effects of chitosan coating on shelf life and quality of fresh-cut Chinese water chestnut. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: Biochimie Industrie de l’alimentation.
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