Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli

✍ Scribed by A. Patras; B.K. Tiwari; N.P. Brunton

• Book ID: 116726787
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 223 KB
• Volume: 44
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2010.06.019