Modeling the Kinetics of Peroxidase Inactivation, Colour and Texture Changes of Portuguese Cabbage (Brassica Oleracea L. Var. Costata Dc) During Uv-C Light and Heat Blanching

AuthID
 P-00M-5V6
5
Author(s)
Godinho, AIA
·
Aslan, D
·
Tipo de Documento
Article
Year published
2016
Publicado
in International Journal of Food Studies, ISSN: 2182-1054
Volume: 5, Número: 2, Páginas: 180-192
Indexing
Scopus®
Crossref®2
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84992755831
Source Identifiers
ISSN: 2182-1054
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