María Isabel Rodrigo Aleixandre-rekin lankidetzan egindako argitalpenak (4)

2004

  1. Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer

    LWT - Food Science and Technology, Vol. 37, Núm. 2, pp. 171-175

2003

  1. Physicochemical characteristics and quality of refrigerated Spanish orange-carrot juices and influence of storage conditions

    Journal of Food Science, Vol. 68, Núm. 6, pp. 2111-2116

2002

  1. Use of polarography as a quality-control method for determining diacetyl in citrus and vegetable juices, yoghurt and butter

    Food Additives and Contaminants, Vol. 19, Núm. 6, pp. 519-523

1996

  1. Thermal inactivation at high temperatures and regeneration of green asparagus peroxidase

    Journal of Food Protection, Vol. 59, Núm. 10, pp. 1065-1071