Evaluation of the inhibitor effect of polifenol oxidaza enzyme in an avocado sauce (Persea americana)
This research is to rate the inhibition of Polyphenol Oxidase enzyme in a paste made of avocado (Persea Americana Mill) variety Hass through an onion peel (Allium Cepa) from two sorts of bulbs, white one and red one; exposed to two thermic treatments over 100°C and 115°C aiming to inhibit the effect...
- Autores:
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2020
- Institución:
- Universidad Católica de Pereira
- Repositorio:
- Repositorio Institucional - RIBUC
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.ucp.edu.co:10785/10016
- Acceso en línea:
- https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/1775
http://hdl.handle.net/10785/10016
- Palabra clave:
- Rights
- openAccess
- License
- Derechos de autor 2020 Entre Ciencia e Ingeniería