טוען...
The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper
The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combinati...
שמור ב:
| הוצא לאור ב: | Molecules |
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| Main Authors: | , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
MDPI
2020
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7571178/ https://ncbi.nlm.nih.gov/pubmed/32962060 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25184287 |
| תגים: |
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