Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/44294
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Moscetti, Roberto | en |
dc.contributor.author | Raponi, F. | en |
dc.contributor.author | Monarca, Danilo | en |
dc.contributor.author | Bedini, G. | en |
dc.contributor.author | Ferri, S. | en |
dc.contributor.author | Massantini, Riccardo | en |
dc.date.accessioned | 2021-11-02T17:31:01Z | - |
dc.date.available | 2021-11-02T17:31:01Z | - |
dc.date.issued | 2019 | en |
dc.identifier.uri | http://hdl.handle.net/2067/44294 | - |
dc.title | Effects of hot-water and steam blanching of sliced potato on polyphenol oxidase activity | en |
dc.type | article | en |
dc.identifier.doi | 10.1111/ijfs.13951 | en |
dc.relation.issn | 0950-5423 | en |
dc.relation.journal | INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY | en |
dc.relation.firstpage | 403 | en |
dc.relation.lastpage | 411 | en |
dc.relation.numberofpages | 8 | en |
dc.relation.volume | 54 | en |
dc.type.miur | 262 | en |
local.miur.sync | false | en |
item.fulltext | No Fulltext | - |
item.openairetype | article | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | none | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.journal.journalissn | 1365-2621 | - |
crisitem.journal.ance | E197581 | - |
Appears in Collections: | A1. Articolo in rivista |
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