Chlorophyllase Inactivation as a Measure of Blanching...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 1998 Vol. 31; Iss. 1

Chlorophyllase Inactivation as a Measure of Blanching Efficacy and Colour Retention of Artichokes (Cynara scolymusL.)

Mónica Ihl, Marta Monsalves, Valerio Bifani
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Volume:
31
Year:
1998
Language:
english
Pages:
57
DOI:
10.1006/fstl.1997.0296
File:
PDF, 115 KB
english, 1998
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