Composición química de cultivares locales de Castañas de Tenerife: l. Composición quimica y contenido de antioxidantes
The effect of peeling methods and storage conditions on unstable physicochemical parameters was studied. Lossesof moisture, ascorbic acid, and phenolic compounds with hand peeled were lower than with heat peeled using microwave.A decrease of moisture, ascorbic acid and phenolic compounds was found a...
-д хадгалсан:
| -д хэвлэсэн: | Ciencia y Tecnología Alimentaria |
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| Үндсэн зохиолчид: | , , , |
| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| Нөхцлүүд: | |
| Онлайн хандалт: | https://www.redalyc.org/articulo.oa?id=72450305 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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