Physicochemical Parameters and Antioxidant Compounds in Edible Squash (Cucurbita Pepo) Flower Stored under Controlled Atmospheres
Aquino-Bolaños, E.N., Urrutia-Hernández, T.A., López Del Castillo-Lozano, M., Chavéz-Servia, J.L., Verdalet-Guzmán, I.
Published in Journal of food quality (01.10.2013)
Published in Journal of food quality (01.10.2013)
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Journal Article
Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures
López del Castillo-Lozano, M, Delile, A, Spinnler, H. E, Bonnarme, P, Landaud, S
Published in Applied microbiology and biotechnology (01.07.2007)
Published in Applied microbiology and biotechnology (01.07.2007)
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Journal Article
Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: The first step towards l-cysteine catabolism
Lopez del Castillo Lozano, M., Tâche, R., Bonnarme, P., Landaud, S.
Published in Journal of microbiological methods (01.04.2007)
Published in Journal of microbiological methods (01.04.2007)
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Journal Article