
Effect of high pressure and thermal processing on spoilage-causing enzymes in mango (Mangifera indica)
Keywords: Ao; Initial enzyme activity in untreated sample; APE; Enzyme activity after come-up-time; At; Enzyme activity after 't' min hold-time; Af; Accuracy factor; CUT; Come-up-time; Eq.; equation; Ea; activation energy at fixed pressure level; HPP; high pres