2017•Innovative Food Science & Emerging TechnologiesRequires access

The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments

Xiamin Cao, Chunfang Cai, Yongling Wang, Xiaojian Zheng

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Key concepts: Polyphenol oxidase, Point of delivery, Peroxidase, Kinetics, Ultrasound, Chemistry, Food science, Polyphenol

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The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments — Research Paper | ScholarLens