HARD-TO-COOK DEFECT IN BLACK BEANS - EFFECT OF PRETREATMENT AND STORAGE CONDITION ON EXTRACTABLE PHENOLS AND PEROXIDASE-ACTIVITY

被引：18

作者：

PLHAK, LC ^{[1
]}

STANLEY, DW ^{[1
]}

HOHLBERG, AI ^{[1
]}

AGUILERA, JM ^{[1
]}

机构：

[1] CATHOLIC UNIV CHILE,DEPT CHEM ENGN,SANTIAGO,CHILE

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1987年 / 20卷 / 05期

关键词：

D O I：

10.1016/S0315-5463(87)71335-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：378 / 382

页数：5

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[6]

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[7]

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[10]

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