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Determination of biochemical properties of polyphenol oxidase from domat olive | Domat zeytini polifenol oksidaz enziminin biyokimyasal özelliklerinin belirlenmesi

2009

Taş, C., Çukurova University, Faculty of Agriculture, Adana (Turkey). Div. of Food Engineering

AGROVOC Keywords
aceituna brunissement enzymatique catechol oxidase catecol oxidasa chemical composition chemicophysical properties composition chimique enzyme activity enzymic browning olive olives ph temperatura temperature turkey turquie variedades varieties
Bibliographic information
Publisher
Çukurova University, Graduate School of Natural and Applied Sciences
Pagination
47 p.
Other Subjects
Cata©chol oxydase; Activita© enzymatique; Actividad enzimaitica; Propria©ta© physicochimique; Tempa©rature; Pardeamiento enzimaitico; Propiedades fisicoqua­micas; Turqua­a; Varia©ta©; Composicia³n quimica
Language
Turkish
Note
Summaries (En, Tr)
12 tables
6 fig.
ref.
Thesis (MSc in Food Engineering)
Type
Summary; Thesis
Corporate Author
Çukurova University, Graduate School of Natural and Applied Sciences, Adana (Turkey)
2012-07-15
AGRIS AP
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)

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