The influence of processing of a Brassica purée on the activity of polyphenoloxidase (PPO) and peroxidase (POD) and glucosinolate and polyphenol content

Sofie De Man; Bart Van Droogenbroeck; Geertrui Vlaemynck

The influence of processing of a Brassica purée on the activity of polyphenoloxidase (PPO) and peroxidase (POD) and glucosinolate and polyphenol content

Sofie De Man, Bart Van Droogenbroeck, Geertrui Vlaemynck

Technologie en Voeding

Onderzoeksoutput: Bijdrage aan congres › Gepubliceerd abstract › peer review

Oorspronkelijke taal	Engels
Pagina's	16
Aantal pagina’s	38
Publicatiestatus	Gepubliceerd - 24-nov-2020
Evenement	Fruit & Vegetable Processing Symposium - online Duur: 24-nov-2020 → 25-nov-2020 https://symposium.inrae.fr/fruit-vegetable-processing2020

Congres

Congres	Fruit & Vegetable Processing Symposium
Verkorte titel	FVP
Periode	24/11/20 → 25/11/20
Internet adres	https://symposium.inrae.fr/fruit-vegetable-processing2020

Dit citeren

@conference{7730bf1018004df4a314af97752379ff,

title = "The influence of processing of a Brassica pur{\'e}e on the activity of polyphenoloxidase (PPO) and peroxidase (POD) and glucosinolate and polyphenol content",

author = "{De Man}, Sofie and {Van Droogenbroeck}, Bart and Geertrui Vlaemynck",

year = "2020",

month = nov,

day = "24",

language = "English",

pages = "16",

note = "null ; Conference date: 24-11-2020 Through 25-11-2020",

url = "https://symposium.inrae.fr/fruit-vegetable-processing2020",

}