Inactivation of polyphenol oxidase and peroxidase in pineapple juice during continuous ohmic heating and modeling of inactivation kinetics during isothermal holding.

MLA

Kumar, Amardeep, and Brijesh Srivastava. “Inactivation of Polyphenol Oxidase and Peroxidase in Pineapple Juice during Continuous Ohmic Heating and Modeling of Inactivation Kinetics during Isothermal Holding.” Journal of Food Process Engineering, vol. 47, no. 3, Mar. 2024, pp. 1–19. EBSCOhost, https://doi.org/10.1111/jfpe.14565.

APA

Kumar, A., & Srivastava, B. (2024). Inactivation of polyphenol oxidase and peroxidase in pineapple juice during continuous ohmic heating and modeling of inactivation kinetics during isothermal holding. Journal of Food Process Engineering, 47(3), 1–19. https://doi.org/10.1111/jfpe.14565

Chicago

Kumar, Amardeep, and Brijesh Srivastava. 2024. “Inactivation of Polyphenol Oxidase and Peroxidase in Pineapple Juice during Continuous Ohmic Heating and Modeling of Inactivation Kinetics during Isothermal Holding.” Journal of Food Process Engineering 47 (3): 1–19. doi:10.1111/jfpe.14565.