Modifications in the mineral content of green asparagus (Asparagus officinalis, L.) during development and processing (blanching and canning)

  1. López, G.
  2. Ros, G.
  3. Rincón, F.
  4. Martínez, C.
  5. Periago, M.
  6. Ortuño, J.
Journal:
Journal of Food Quality

ISSN: 0146-9428

Year of publication: 1997

Volume: 20

Issue: 5

Pages: 461-469

Type: Article

DOI: 10.1111/J.1745-4557.1997.TB00487.X GOOGLE SCHOLAR
Data source: Scopus