4   Artículos

Changes in the carotenoid content of apricot (Prunus armeniaca, var Bergeron) during enzymatic browning: b-carotene inhibition of chlorogenic acid degradation

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 80 Num: 6 Par: 0 Año: 2000

Polyphenoloxidases from Williams Pear (Pyrus communis L, cv Williams): Activation, Purification and Some Properties

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE    Formato: Impreso

Tabla de contenido: Vol: 74 Num: 1 Par: 0 Año: 1997