Articles
Influence of phenolic content and polyphenol oxidase activity on the browning and aptitude to prepare ready-to-eat products of twelve cultivars of artichoke
Article number
1284_39
Pages
291 – 297
Language
English
Abstract
Authors
P.J. Zapata, A. Martínez-Esplá, D. Valero, J. Medina-Santamarina, D. Martínez-Romero, S. Castillo, J. Parra, M. Serrano
Keywords
artichoke, phenolic compounds, browning, colour, ready-to-eat
Groups involved
Online Articles (40)
