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The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice

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dc.contributor.authorBaslar, Mehmet
dc.contributor.authorErtugay, Mustafa F.
dc.date.accessioned2026-06-27T13:22:26Z
dc.date.issued2013
dc.description.sponsorshipResearch Found at Ataturk University
dc.description.urihttps://doi.org/10.1111/ijfs.12015
dc.identifier.doi10.1111/ijfs.12015
dc.identifier.eissn1365-2621
dc.identifier.endpage892
dc.identifier.issn0950-5423
dc.identifier.issue4
dc.identifier.startpage886
dc.identifier.urihttps://hdl.handle.net/20.500.14981/52334
dc.identifier.volume48
dc.identifier.wos000316212900027
dc.language.isoeng
dc.publisherWILEY
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
dc.subjectApple juice
dc.subjectcolour
dc.subjectloss of total phenolics
dc.subjectphotosonication
dc.subjectpolyphenoloxidase
dc.subjectultrasound
dc.subjectTOMATO PECTIC ENZYMES
dc.subjectINACTIVATION
dc.subjectMANOTHERMOSONICATION
dc.subjectPEROXIDASE
dc.subjectSONICATION
dc.subjectORANGE
dc.subjectFood Science & Technology
dc.titleThe effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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