Article Versions Notes

Buitimea-Cantúa GV, Chávez-Leal V, Soto-Caballero MC, Tellez-Medina DI, Welti-Chanes J, Escobedo-Avellaneda Z. Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (Vanilla planifolia). Molecules. 2023; 28(22):7606. https://doi.org/10.3390/molecules28227606

Buitimea-Cantúa, Génesis V., Viridiana Chávez-Leal, Mayra C. Soto-Caballero, Dario I. Tellez-Medina, Jorge Welti-Chanes, and Zamantha Escobedo-Avellaneda. 2023. "Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (Vanilla planifolia)" Molecules 28, no. 22: 7606. https://doi.org/10.3390/molecules28227606

Buitimea-Cantúa, G. V., Chávez-Leal, V., Soto-Caballero, M. C., Tellez-Medina, D. I., Welti-Chanes, J., & Escobedo-Avellaneda, Z. (2023). Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (Vanilla planifolia). Molecules, 28(22), 7606. https://doi.org/10.3390/molecules28227606