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Effects of dill pickling process, H2O2 and storage duration on lipoxygenase, peroxidase and catalase activities in cucumber and brine

1996

Cho, I.Y. | Lee, S.K. (Konkuk University, Seoul (Korea Republic). Department of Agricultural Chemistry) | Jang, M.J. (Perkin Elmer Korea, Seoul (Korea Republic))

AGROVOC Keywords
almacenamiento brines catalasa catalase concombre cucumbers duration encurtidos enzymic activity lipoxigenasa lipoxygenase oxides oxyde pepino peroxidases pickles procesamiento processing refrigeration salmuera saumure stockage storage traitement
Bibliographic information
Agricultural Chemistry and Biotechnology (Korea Republic)
Volume 39 Issue 3 ISSN 0368-2897
Pagination
pp. 222-226
Other Subjects
Refrigeracion; Duracion; Duree; Peroxydase; Activite enzymatique; Oxidos; Peroxidasas; Actividad enzimatica
Language
English
Note
Summaries (En, Ko)
5 illus.; 1 tables; 16 ref.
Type
Summary
1997-08-15
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