Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching.
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| Description | scientific article |
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author: Marta Abreu Cristina L.M. Silva Gonçalves, E. M. Carla Alegria Joaquina Pinheiro Teresa R.S. Brandão |
| Publication date | June 1, 2009 |
| Language | English |
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