Carrot (Daucus Carota L.) Peroxidase Inactivation, Phenolic Content and Physical Changes Kinetics Due to Blanching

AuthID
 P-003-7X4
5
Author(s)
Pinheiro, J
·
Document Type
Article
Year published
2010
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 97, Issue: 4, Pages: 574-581 (8)
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Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-73249120582
Wos: WOS:000274673900020
Source Identifiers
ISSN: 0260-8774
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