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Changes in total phenolic content and color of bottle gourd (Lagenaria siceraria) juice upon conventional and ohmic blanching
Plant phenolics exist in a complex matrix and require a high separation capacity for analysis. Bottle gourd (BG) was blanched using conventional thermal and alternate thermal ohmic heating methods using different combinations of temperature (60–90°C) and time (1–5min), and the effect of these method...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Korean Society of Food Science and Technology
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049473/ https://ncbi.nlm.nih.gov/pubmed/30263506 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0004-7 |
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