The author expresses her sincere appreciation and gratitude to Dr. George Flick for his constant encouragement in writing this review.
PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEW
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 1–6, January 1977
How to Cite
BURNETTE, F. S. (1977), PEROXIDASE AND ITS RELATIONSHIP TO FOOD FLAVOR AND QUALITY: A REVIEW. Journal of Food Science, 42: 1–6. doi: 10.1111/j.1365-2621.1977.tb01204.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 5/21/16; revised 8/11/76: accepted 8/20/16.
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