Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions

Published 2011 View Full Article

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Title
Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 108, Issue 3, Pages 436-443
Publisher
Elsevier BV
Online
2011-09-10
DOI
10.1016/j.jfoodeng.2011.08.024

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