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Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage

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Dettagli Bibliografici
Autore principale:	María Victoria ALVAREZ
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Soggetti:	Agrociencias shelf life antioxidants quality changes bioactive compounds Ready to use vegetables
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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