General Stability | Organism |
---|---|
UV-C light blanching (13.8Wm-2UV-C light for 5 min at 4°C) allows to non-thermally increase the enzymatic stability of the surface of fresh-cut fruit and vegetables. | Malus sp. |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Malus sp. | - |
- |
- |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit juice | - |
Malus sp. | - |
Synonyms | Comment | Organism |
---|---|---|
pectic lyase | - |
Malus sp. |