Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (Brassica Oleracea L. Ssp Italica) During Blanching

AuthID
 P-003-J4Q
6
Author(s)
Pinheiro, J
·
Alegria, C
·
Tipo de Documento
Article
Year published
2009
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 57, Número: 12, Páginas: 5370-5375 (6)
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Scopus®
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Google Scholar®
Publication Identifiers
Pubmed: 19441787
SCOPUS: 2-s2.0-67649170637
Wos: WOS:000267183800038
Source Identifiers
ISSN: 0021-8561
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