[1] Hernandes A, Cano M P. High Pressure and Temperature Effects on Enzyme Inactivation in Tomato Puree [J]. J Agric Food Chem, 1998, 46: 226-270.
[2] Pan J, Zhang W C, Chen C G, et al. Study on Ultra High Pressure Sterilization Practical Procedure and Equipment on Beverage [J]. Transaction of the Chinese Society of Agriculture Engineering, 2000, 16(1): 125-128. (in Chinese).
[3] 潘见, 张文成, 陈从贵, 等. 饮料超高压杀菌实用性工艺及设备探讨 [J]. 农业工程学报, 2000, 16(1): 125-128.
[4] Weemaes C, Rubens P, de Cordt S, et al. Temperature Sensitivity and Pressure Resistance of Mushroom Polyphenoloxidase [J]. J Food Science, 1997, 62(2): 261-266.
[5] Gomes M R A, Ledward D A. Effect of High-Pressure Treatment on the Activity of Some Polyphenoloxidases [J]. Food Chemistry, 1996, 56(1): 1-5.
[6] Anese M, Nicoli M C, Dall'aglio G, et al. Effect of High Pressure Treatments on Peroxidase and Polyphenoloxidase Activities [J]. J Food Biochemistry, 1995, 18: 285-293.
[7] Hendrickx M, Ludikhuyze L, van den Broeck I, et al. Effects of High Pressure on Enzymes Related to Food Quality [J]. Trends in Food Science and Technology, 1998, 9: 197-203.
[8] Lemos M A, Oliveria J C, Anne van Loey, et al. Influence of pH and High Pressure on the Thermal Inactivation Kinetics of Horseradish Peroxidase [J]. Food Biotechnology, 1999, 13(1): 13-32.
[9] Rastogi N K, Eshtiaghi M N, Knorr D. Effects of Combined High Pressure and Heat Treatment on the Reduction of Peroxidase and Polyphenoloxidase Activity in Red Grapes [J]. Food Biotechnology, 1999, 13(2): 195-208.
[10] Pan J, Zhang W C, Chen C G. Design of Ultra High Pressure Processing Procedure and Equipment on Foodstuff [J]. Food and Machine, 1999, 5: 32-33. (in Chinese).
[11] 潘见, 张文成, 陈从贵. 超高压食品杀菌工艺及设备的设计 [J]. 食品与机械, 1999, (5): 32-33.
[12] Cheng J J. Study on Reactivity Dynamics and Progress of Apple-Pear Polyphenoloxidase [J]. Food Science, 2002, 23(8): 69-71. (in Chinese).
[13] 程建军. 苹果梨中多酚氧化酶酶反应动力学和反应进程的研究 [J]. 食品科学, 2002, 23(8): 69-71.