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Kinetics of thermal inactivation of pea seed lipoxygenases and the effect of additives on their thermostability

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Busto, M, Apenten, Richard KO, Robinson, D.S, Wu, , Zencai, Casey, J and Hughes, , R.K. (1999) Kinetics of thermal inactivation of pea seed lipoxygenases and the effect of additives on their thermostability. Food Chemistry, 65 (3). p. 323. [Journal article]

Full text not available from this repository.

URL: http://dx.doi.org/10.1016/S0308-8146(98)00216-7

DOI: doi:10.1016/S0308-8146(98)00216-7


Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:16700
Deposited By:Dr Richard Owusu-Apenten
Deposited On:14 Dec 2010 15:49
Last Modified:14 Dec 2010 15:49

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