Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli ( Brassica oleracea L. ssp. Italica ) during Blanching

✍ Scribed by Gonçalves, Elsa M.; Pinheiro, Joaquina; Alegria, Carla; Abreu, Marta; Brandão, Teresa R. S.; Silva, Cristina L. M.

• Book ID: 126936526
• Publisher: American Chemical Society
• Year: 2009
• Tongue: English
• Weight: 856 KB
• Volume: 57
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf900314x