Purification and some properties of a cysteine proteinase from sorghum malt variety SK5912
A. C. Ogbonna, S. K. C. Obi
págs. 113-120
Effects of tea polyphenols on the activities of soybean trypsin inhibitors and trypsin
K-C. Kwok, H. Huang
págs. 121-126
págs. 127-133
H.-C. Hsiao, W.-C. Lian, C.-C. Chou
págs. 134-139
Atmosphere composition effects on Burlat cherry colour during cold storage
Pascual López-Buesa, S. Remon, Andrés Ferrer Gisbert
págs. 140-146
K. A. C. James
págs. 147-157
Y. Tomiyama, Y. Hirakawa, Y. Shougaki, Y. Mizushina, H. Yoshida
págs. 158-163
Multivariate classification of Montepulciano d'Abruzzo wine samples according to vintage year
A. Del Signore, M. Giaccio
págs. 164-172
Antioxidant activity of water and alcohol extracts of chamomile flowers, anise seeds and dill seeds
K. M. Al-Ismail
págs. 173-178
David A. Christensen, P. Yu, J. J. McKinnon
págs. 179-189
Spaghetti cooking quality of waxy and non-waxy durum wheats and blends
D. C. Doehlert, M. S. McMullen, L. A. Grant
págs. 190-196
Chemical composition and in vitro digestibility of some Spanish browse plant species
Hajer Ammar, Secundino López Puente, Jesús Salvador González Álvarez
págs. 197-204
© 2001-2024 Fundación Dialnet · Todos los derechos reservados