PEMURNIAN DAN KARAKTERISASI POLIFENOLOKSIDASE BUAH ADVOKAT (PERSEA GRATISSIMA, GAERTN.)
Up to the present the prevention of enzymic browning in avocado fruits has not been successfully carried out. The presence of several kind of polyphenoloxidase (FPO) in avocado which are responsible for the browning have not yet been fully characterized hitherto and this makes the prevention of brow...
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| 格式: | Dissertations |
| 語言: | Indonesia |
| 在線閱讀: | https://digilib.itb.ac.id/gdl/view/2307 |
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