The effect of different blanching methods on physical-chemical characteristics, bioactive compounds, and inactivation of peroxidase enzyme in green bell pepper
<p style="text-align: left;">Blanching is a crucial step in the processing of fruits and vegetables, as it inactivates enzymes and helps preserve nutritional quality, bioactive compounds, texture, and color. This study investigated the effects of hot water, steam, and microwave blanching (applied fo...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Persa |
| Pubblicazione: |
Islamic Azad University, Tabriz Branch
2025-06-01
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| Serie: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Soggetti: | |
| Accesso online: | https://sanad.iau.ir/journal/jfh/Article/968781 |
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