716135
9780841232495
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Describes the chemistry, structure, and function of polyphenol oxidase. Covers the molecular biology of polyphenol oxidase. Describes the chemistry of enzymatic browning. Provides practical methods for preventing enzymatic browning in fruit and vegetable products. Valuable reading forchemists, molecular biologists, food scientists, and food technologists.Lee, Chang Y. is the author of 'Enzymatic Browning and Its Prevention Developed from a Symposium Sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical society' with ISBN 9780841232495 and ISBN 0841232490.
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