Note. Comparison of Two Rapid Methods of Lipoxygenase Assay in Blanched Green Peas, Green Beans and Potatoes

Food Science and Technology International

Volumn 7, Issue 2, 2001, Pages 171-175

  Garrote, R L ^a   Bertone, R A ^a   Silva, E R ^a   Avalle, A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

blanching; enzymes; green beans; green peas; lipoxygenase; potatoes

Indexed keywords

EID: 0035536898     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201320100700211     Document Type: Article

References (8)

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