Investigation on the Changes in Color Parameters and Turbidity of Cornelian Cherry (cornus mass L) Produced by Microwave and Conventional Heating
Background and Objectives: Red colored fruits such as cornelian cherry (Cornus mas L) are recognized as being healthy. The color of these fruits is an important sensory property in assessment of product quality therefore, minimizing the loss of color in the process is very important. Materials and...
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| Автори: | , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Shahid Beheshti University of Medical Sciences
2015-09-01
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| Серія: | Nutrition and Food Sciences Research |
| Предмети: | |
| Онлайн доступ: | http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-431-1&slc_lang=en&sid=1 |
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