Inactivation of oxidative enzymes from avocado Geada pulp by high hydrostatic pressure.

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dc.contributorMarcela Alves, UFRJ; ROZANA LIMA; AMAURI ROSENTHAL, CTAA.
dc.creatorALVES, M.
dc.creatorLIMA, R.
dc.creatorROSENTHAL, A.
dc.date2017-01-04T23:00:41Z
dc.date2017-01-04T23:00:41Z
dc.date2015-01-15
dc.date2014
dc.date2017-01-04T23:00:41Z
dc.date.accessioned2026-06-30T23:09:31Z
dc.identifierIn: INTERNATIONAL ISEKI_FOOD CONFERENCE, 3., 2014, Athens. Bridging training and research for industry and the wider community: book of abstracts. Athens: NTUA, 2014. p. 293.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1005691
dc.identifier.urihttp://hdl.handle.net/123456789/375396
dc.languageeng
dc.rightsopenAccess
dc.subjectAvocado
dc.subjectHight pressure
dc.subjectPolyphenol oxidase
dc.subjectEnzimas oxidativas
dc.subjectPolpa de abacate Geada
dc.subjectAlta pressão hidrostática
dc.subjectPeroxidase
dc.titleInactivation of oxidative enzymes from avocado Geada pulp by high hydrostatic pressure.
dc.typeResumo em anais e proceedings

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