Modeling the Kinetics of Peroxidase Inactivation, Colour and Texture Changes of Portuguese Cabbage (Brassica Oleracea L. Var. Costata Dc) During Uv-C Light and Heat Blanching

AuthID
 P-00M-5V6
5
Author(s)
Godinho, AIA
·
Aslan, D
·
Document Type
Article
Year published
2016
Published
in International Journal of Food Studies, ISSN: 2182-1054
Volume: 5, Issue: 2, Pages: 180-192
Indexing
Scopus®
Crossref®2
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84992755831
Source Identifiers
ISSN: 2182-1054
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas instituições

Useful Links

Get Help

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