Pulsed light inactivation of horseradish peroxidase and associated structural changes.
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DOI: 10.1016/j.foodchem.2017.05.151
Abstract: Pulsed light (PL) is a non-thermal preservation method in which foods are subjected to one or several intense pulses of wide-spectrum light. Peroxidase (POD) is an enzyme that needs to be inactivated or inhibited because… read more here.
Keywords: peroxidase associated; peroxidase; pulsed light; inactivation horseradish ... See more keywords