María José
González Castro
Profesora Titular de Universidad
Jesús
Simal Gándara
Publicaciones en las que colabora con Jesús Simal Gándara (3)
1999
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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
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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
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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