Red Cabbage (Brassica oleracea) as a New Source of...

Journal of Agricultural and Food Chemistry 2012 / 10 Vol. 60; Iss. 42

Red Cabbage (Brassica oleracea) as a New Source of High-Thermostable Peroxidase

Fortea, M. I., Pellicer, J. A., Serrano-Martínez, A., López-Miranda, S., Lucas-Abellán, C., Núñez-Delicado, E.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
60
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf302483q
Date:
October, 2012
File:
PDF, 640 KB
english, 2012
Conversion to is in progress
Conversion to is failed