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1.
High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour, Microbial Counts, and Bioactive Compounds.
Molecules
; 26(9)2021 Apr 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-33947110
2.
High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices.
Foods
; 10(10)2021 Oct 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-34681473
3.
The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars.
Foods
; 8(10)2019 Oct 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-31635033
4.
Time-resolved fluorescence observation of di-tyrosine formation in horseradish peroxidase upon ultrasound treatment leading to enzyme inactivation.
Spectrochim Acta A Mol Biomol Spectrosc
; 173: 324-327, 2017 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-27682217
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