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Thermal treatment of tender coconut water – Enzyme inactivation and biochemical characterization

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Presently thermal treatment is most commonly applied for inactivating enzymes in coconut water. Thermal treatment required less maintenance and low energy consumption. By considering the facts, the present experiment was aimed to study the effect of thermal treatment on bioactive components and enzyme activity kinetics. |

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Thermal treatment of tender coconut water – Enzyme inactivation and biochemical characterization

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