Gonzalo Ojeda
Professor
Biochemistry
Universidad Nacional del Nordeste (National University of the Northeast-UNNE)
Argentina
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
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Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning
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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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Application of multivariate statistical analysis to assess browning susceptibility in sweet potatoes (Ipomoea batatas (L.) Lam.) cultivars, based on chemical and enzymatic determinations
