Carrot (Daucus Carota L.) Peroxidase Inactivation, Phenolic Content and Physical Changes Kinetics Due to Blanching

AuthID
 P-00H-BAZ
5
Author(s)
Gonçalves, E
·
Pinheiro, J
·
Brandão, T
·
Silva, C
Document Type
Article
Year published
2010
Published
in Journal of Food Engineering, ISSN: 0260-8774
Volume: 97, Issue: 4, Pages: 574-581
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ISSN: 0260-8774
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