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Characterization of Six Artichoke Cultivars and Their Suitability for Agro-industrial Processing

by Nuria García-Martínez, Pedro Andreo-Martínez and Luis Almela

Journal of Food and Nutrition Research. 2017, 5(4), 234-242. DOI: 10.12691/jfnr-5-4-5
Pub. Date: April 07, 2017Views: 13188 Downloads: 11276Like: 0

artichoke browning susceptibility enzymatic activity polyphenol oxidase respiration rate phenolic compounds

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