María-José González-Castro-rekin lankidetzan egindako argitalpenak (3)

1999

  1. The effects of various culinary treatments on the content of organic acids of green beans (Phaseolus vulgaris L.)

    Deutsche Lebensmittel-Rundschau, Vol. 95, Núm. 8, pp. 323-326

1998

  1. Determination of Volatile Components in Fresh, Frozen, and Freeze-Dried Padrón-Type Peppers by Gas Chromatography-Mass Spectrometry Using Dynamic Headspace Sampling and Microwave Desorption

    Journal of Chromatographic Science, Vol. 36, Núm. 12, pp. 583-588

1997

  1. The effects of various culinary treatments on the pigment content of green beans (Phaseolus vulgaris, L.)

    Food Research International, Vol. 30, Núm. 10, pp. 787-791