Effect of microwave assisted blanching on the ascorbic acid...

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Innovative Food Science & Emerging Technologies 2018 / 6

Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes

Xanthakis, Epameinondas, Gogou, Eleni, Taoukis, Petros, Ahrné, Lilia
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Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2018.06.012
Date:
June, 2018
File:
PDF, 4.32 MB
english, 2018
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