荠菜过氧化物酶热失活动力学的研究.
吴海燕， 施晓玲， 袁秋梅 - Journal of Food Safety & Quality, 2022 - search.ebscohost.com
目的研究不同温度, 时间条件下热烫处理对荠菜中过氧化物酶(peroxidase, POD) 活性的影响,
探究其失活动力学的变化规律. 方法荠菜在80, 85, 90, 95,100℃ 的恒温热水中烫漂一定时间 …
探究其失活动力学的变化规律. 方法荠菜在80, 85, 90, 95,100℃ 的恒温热水中烫漂一定时间 …
Purification and partial characterization of a thermostable peroxidase isoenzyme from Bambara groundnut (Vigna subterranea L. Verdc) seedlings
YMEL Mbassi, MSE BEBANDOUE, WF Mbacham - 2022 - researchsquare.com
Background: Some applications of peroxidases imply reactions proceeding at high
temperatures. In our previous studies, thermostable peroxidase isoenzymes were detected …
temperatures. In our previous studies, thermostable peroxidase isoenzymes were detected …