Andere Kunden interessierten sich auch für
![Irisin: A Biomarker and Target in Metabolic Disorders]( "Irisin: A Biomarker and Target in Metabolic Disorders")
Irisin: A Biomarker and Target in Metabolic Disorders23,99 €![Optical Z-scan Technique For Measurement Of Bioanalytes]( "Optical Z-scan Technique For Measurement Of Bioanalytes")
Optical Z-scan Technique For Measurement Of Bioanalytes41,99 €![Patch Clamp Technique]( "Patch Clamp Technique")
Patch Clamp Technique159,99 €![USE OF HLA-B27PCR TECHNIQUE FOR DETECTION OF ANKYLOSING SPONDYLITIS]( "USE OF HLA-B27PCR TECHNIQUE FOR DETECTION OF ANKYLOSING SPONDYLITIS")
USE OF HLA-B27PCR TECHNIQUE FOR DETECTION OF ANKYLOSING SPONDYLITIS32,99 €![DNA Fingerprinting Technique in Forensic Investigation]( "DNA Fingerprinting Technique in Forensic Investigation")
DNA Fingerprinting Technique in Forensic Investigation26,99 €![Browning (food process)]( "Browning (food process)")
Browning (food process)29,99 €![Emulsion Liquid Membrane Technique]( "Emulsion Liquid Membrane Technique")
Emulsion Liquid Membrane Technique46,99 €
Enzymatic browning is associated with the action of polyphenol oxidases (PPO) and peroxidases (POD). The products of these enzymes cause undesirable color and flavor changes in processed eggplant. A dopamine oxidase responsible for enzymatic browning was isolated from purple eggplant (Solanum melongena L.). Thus, thermal inactivation and thermodynamic analysis were studied on a kinetic basis to control this physiological phenomenon.