Search Results - López-Ayerra, B

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  1. 1
    Evolution of ascorbic acid and peroxidase during industrial processing of broccoli

    Evolution of ascorbic acid and peroxidase during industrial processing of broccoli by Murcia, M A, López-Ayerra, B, Martinez-Tomé, M, Vera, AM, García-Carmona, F

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  2. 2
    Effect of industrial processing on chlorophyll content of broccoli

    Effect of industrial processing on chlorophyll content of broccoli by Murcia, M Antonia, López-Ayerra, Beatriz, Martínez-Tomé, Magdalena, García-Carmona, Francisco

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  3. 3
    Effect of industrial processing on amino acid content of broccoli

    Effect of industrial processing on amino acid content of broccoli by Murcia, M Antonia, López-Ayerra, Beatriz, Martínez-Tomé, Magdalena, García-Carmona, Francisco

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  4. 4
    Effect of Processing Methods and different Blanching Times on Broccoli: Proximate Composition and Fatty Acids

    Effect of Processing Methods and different Blanching Times on Broccoli: Proximate Composition and Fatty Acids by Murcia, M.Antonia, López-Ayerra, Beatriz, García-Carmona, Francisco

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  5. 5
    Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing

    Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing by López-Ayerra, Beatriz, Antonia Murcia, M, Garcia-Carmona, Francisco

    Published in Food chemistry
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