Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings

Published 2019 View Full Article

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Title
Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 302, Issue -, Pages 125308
Publisher
Elsevier BV
Online
2019-08-01
DOI
10.1016/j.foodchem.2019.125308

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