Concepedia

Karina Maya‐Ocaña

KM

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Publications

1

Citations

65

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1

Active since

2012

Affiliations

Instituto Politécnico Nacional(Current)

Karina Maya‐Ocaña is an author at Instituto Politécnico Nacional specializing in food chemistry, chromatography, and neurochemistry.

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Publications per year

2012–2012

1

Publications

1

Effect of Roasting and Boiling on the Content of Vicine, Convicine and <scp>L</scp>‐3,4‐dihydroxyphenylalanine in <i><scp>V</scp>icia faba</i><scp>L</scp>.

Anaberta Cardador‐Martínez, Karina Maya‐Ocaña, Alicia Ortiz‐Moreno et al. · Journal of Food Quality · 2012 · 65 citations

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