Effects of freezing on the pigment content in green beans and padrón peppers

European Food Research and Technology

Volumn 205, Issue 2, 1997, Pages 148-152

  Oruna Concha M J ^a   Gonzalez Castro M J ^a   Lopez Hernandez J ^a   Simal Lozano, J ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Blanching; Frozen storage; Green beans; HPLC; Padr n peppers; Pigment compounds

Indexed keywords

EID: 53249147450     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050143     Document Type: Article

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