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

Published 2009 View Full Article

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Journal

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volume 57, Issue 12, Pages 5370-5375

Publisher

American Chemical Society (ACS)

Online

2009-05-14

DOI

10.1021/jf900314x

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