Effects of radio-frequency-assisted blanching on the...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 05 Vol. 125

Effects of radio-frequency-assisted blanching on the polyphenol oxidase, microstructure, physical characteristics, and starch content of potato

Zhang, Zhenna, Yao, Yishun, Shi, Qingli, Zhao, Jiayao, Fu, Hongfei, Wang, Yunyang
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Volume:
125
Journal:
LWT
DOI:
10.1016/j.lwt.2020.109357
Date:
May, 2020
File:
PDF, 1.57 MB
2020
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