PubAg

Main content area

MLA

Iqbal, Aamir, et al. "Activation and Inactivation Mechanisms of Polyphenol Oxidase During Thermal and Non-thermal Methods of Food Processing." Food and bioproducts processing, v. 117, pp. 170-182. doi: 10.1016/j.fbp.2019.07.006

APA

Iqbal, A., Murtaza, A., Hu, W., Ahmad, I., Ahmed, A., & Xu, X. (2019). Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing. Food and bioproducts processing, 117, 170-182. doi: 10.1016/j.fbp.2019.07.006

Chicago

Iqbal, Aamir, Ayesha Murtaza, Wanfeng Hu, Ishtiaq Ahmad, Aafaque Ahmed, and Xiaoyun Xu. "Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing" Food and bioproducts processing 117, 1 (2019): 170-182. doi: 10.1016/j.fbp.2019.07.006