Ana Mª Vera Manzanares-rekin lankidetzan egindako argitalpenak (6)

2000

  1. Evolution of ascorbic acid and peroxidase during industrial processing of broccoli

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 13, pp. 1882-1886

1995

  1. ION LEVELS OF FRESH AND PROCESSED SPINACH USING ION CHROMATOGRAPHY

    Journal of Food Quality, Vol. 18, Núm. 1, pp. 19-31

  2. Measurement of ion levels of spinach grown in different fertilizer regimes using ion chromatography

    Food Chemistry, Vol. 52, Núm. 2, pp. 161-166

1992

  1. Determination by HPLC of changes in tocopherol levels in spinach after industrial processing

    Journal of the Science of Food and Agriculture, Vol. 60, Núm. 1, pp. 81-84

  2. Effect of processing methods on spinach: Proximate composition in fatty acids and soluble protein

    Journal of the Science of Food and Agriculture, Vol. 59, Núm. 4, pp. 473-476

  3. Nitrate level in vegetables by ion chromatography

    Biochemical Society Transactions