Carrot (Daucus Carota L.) Peroxidase Inactivation, Phenolic Content and Physical Changes Kinetics Due to Blanching

AuthID
 P-00H-BAZ
5
Author(s)
Gonçalves, E
·
Pinheiro, J
·
Brandão, T
·
Silva, C
Document Type
Article
Year published
2010
Published
in Journal of Food Engineering, ISSN: 0260-8774
Volume: 97, Issue: 4, Pages: 574-581
Indexing
Crossref®
Google Scholar®
Publication Identifiers
Source Identifiers
ISSN: 0260-8774
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service