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Distribution of almond polyphenols in blanch water and skins as a function of blanching time and temperature

✍ Scribed by Christine A. Hughey; Rima Janusziewicz; Carina S. Minardi; Jenny Phung; Brian A. Huffman; Lorenzo Reyes; Bruce E. Wilcox; Anuradha Prakash

Book ID: 113626221
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 635 KB
Volume: 131
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2011.09.093

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