Evolution of ascorbic acid and peroxidase during industrial processing of broccoli

Journal of the Science of Food and Agriculture

Volumn 80, Issue 13, 2000, Pages 1882-1886

  Murcia, M A ^a   Lopez Ayerra B ^a   Martinez Tome M ^a   Vera, A M ^a   Garcia Carmona F ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Ascorbic acid; Blanched frozen canned; Broccoli; Peroxidase

Indexed keywords

ASCORBIC ACID; BROCCOLI; ENZYME ACTIVITY; FLORET; FOOD ANALYSIS; FOOD PROCESSING; PEROXIDASE; STEM;

BRASSICA OLERACEA VAR. BOTRYTIS;

EID: 0033806340     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200010)80:13<1882::AID-JSFA729>3.0.CO;2-B     Document Type: Article

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