The authors acknowledge the Comisión Nacional de Investigación Científica y Tecnológica (CONICYT) of Chile for the financial support of the Research Project FONDECYT Number 1970303.
Thermal Inactivation Kinetics of Peroxidase and Lipoxygenase from Broccoli, Green Asparagus and Carrots
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 1, pages 146–154, January 2002
How to Cite
Morales-Blancas, E.F., Chandia, V.E. and Cisneros-Zevallos, L. (2002), Thermal Inactivation Kinetics of Peroxidase and Lipoxygenase from Broccoli, Green Asparagus and Carrots. Journal of Food Science, 67: 146–154. doi: 10.1111/j.1365-2621.2002.tb11375.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20001575 Submitted 11/28/00, Revised 5/23/01, Accepted 5/23/01, Received 6/5/01
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