Biochemistry
Global

Biochemistry Experts

Biography

Gonzalo Ojeda is a Professor of Biochemistry. He is an exxpertise of Food Chemistry,Processing,Food Quality,Food &Nutrition.

Research Interest

 Biochemistry,Food Science,Nanotechnology

Publications

  • Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning

  • Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (L.) Lam.) cultivars, based on chemical and enzymatic determinations

  • Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (L.) Lam.) cultivars, based on chemical and enzymatic determinations

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