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

AuthID
 P-00H-HVC
6
Author(s)
Pinheiro, J
·
Alegria, C
·
Tipo de Documento
Article
Year published
2009
Publicado
in J. Agric. Food Chem. - Journal of Agricultural and Food Chemistry, ISSN: 0021-8561
Volume: 57, Número: 12, Páginas: 5370-5375
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ISSN: 0021-8561
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