Učitavanje...
Physico-chemical properties, bioactive compounds and color parameters of coriander puree: effect of pretreatments and freezing
Coriander, one of the most widely utilized herb, is a short duration herb having very short shelf life. The present investigation involved development of an innovative process for enhancing the utilization and the availability of this herb. This process involves pretreatment, blanching and freezing...
Spremljeno u:
| Izdano u: | J Food Sci Technol |
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| Glavni autori: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2018
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6098798/ https://ncbi.nlm.nih.gov/pubmed/30150806 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3272-1 |
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