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Optimization of Peroxidase Activity of Turnip (Brassica rapa) Using Response Surface Methodology Cover

Optimization of Peroxidase Activity of Turnip (Brassica rapa) Using Response Surface Methodology

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
By: Amel Dahdouh,  Mostapha Bachir-Bey and  Djamel Edine Kati  
Open Access
|Dec 2020

Authors

Amel Dahdouh

Laboratoire de Biochimie Appliquée, Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria

Mostapha Bachir-Bey

bachirbeymustapha@gmail.com

Laboratoire de Biochimie Appliquée, Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria

Djamel Edine Kati

Laboratoire de Biochimie Appliquée, Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
DOI: https://doi.org/10.2478/aucft-2020-0017 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 186 - 194
Submitted on: Jul 24, 2020
Accepted on: Oct 12, 2020
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Peroxidase activity,
turnip,
optimization,
response surface methodology
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2020 Amel Dahdouh, Mostapha Bachir-Bey, Djamel Edine Kati, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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