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Effects of germination conditions on ascorbic acid level and yield of soybean sprouts

✍ Scribed by Mao-Jun Xu; Ju-Fang Dong; Mu-Yuan Zhu


Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
92 KB
Volume
85
Category
Article
ISSN
0022-5142

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The e †ect of unit operational procedures on the quality of minimally processed vegetables was investigated. Peeling methods were studied for garlic, while di †erent preparation forms were tried for garlic, green onion and soybean sprouts. Washing and a mild heat treatment, at 60Β‘C for 30 s, were in