Search Results - HERNANDEZJOVER, T

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    Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits

    Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits by ODRIOZOLASERRANO, I, HERNANDEZJOVER, T, MARTINBELLOSO, O

    Published in Food chemistry
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  2. 2
    Biogenic Amine and Polyamine Contents in Meat and Meat Products

    Biogenic Amine and Polyamine Contents in Meat and Meat Products by Hernández-Jover, Teresa, Izquierdo-Pulido, María, Veciana-Nogués, M. Teresa, Mariné-Font, Abel, Vidal-Carou, M. Carmen

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    Effect of starter cultures on biogenic amine formation during fermented sausage production

    Effect of starter cultures on biogenic amine formation during fermented sausage production by HERNANDEZ-JOVER, T, IZQUIERDO-PULIDO, M, VECIANA-NOGUES, M. T, MARINE-FONT, A, VIDAL-CAROU, M. C

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  4. 4
    Biogenic Amines in European Beers

    Biogenic Amines in European Beers by Izquierdo-Pulido, Maria, Hernández-Jover, Teresa, Mariné-Font, Abel, Vidal-Carou, M. Carmen

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