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Effect of water blanching on phenolic compounds, antioxidant activities, enzyme inactivation, microbial reduction, and surface structure of samnamul ( Aruncus dioicus var kamtschaticus )
Kim, Ah‐Na, Lee, Kyo–Yeon, Rahman, M. Shafiur, Kim, Hyun‐Jin, Chun, Jiyeon, Heo, Ho Jin, Kerr, William L., Choi, Sung‐GilLanguage:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14424
Date:
October, 2019
File:
PDF, 10.18 MB
english, 2019