Spoilage inhibitors are chemicals added to commercially processed foods to prolong or prevent spoilage.
to germinate inhibitors
Monoamine oxidase inhibitors
what are beer spoilage microoganisms
They are also called DC inhibitors
They are also called DC inhibitors
COMT inhibitors include entacapone and tolcapone
They are inhibitors of the enzyme monoamine oxidase B
Competitive inhibitors compete with the substrate for the enzyme's active site, while noncompetitive inhibitors bind to a different site on the enzyme. Competitive inhibitors can be overcome by increasing substrate concentration, while noncompetitive inhibitors cannot. Both types of inhibitors reduce enzyme activity, but competitive inhibitors specifically affect the binding of the substrate, while noncompetitive inhibitors can alter the enzyme's shape or function.
factor effecting on food spoilage
physical spoilage is how the food looks. it's appearance.
i wont a spoilage report formet
What microorganisms is associated with spoilage in pepper