High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper
High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper
Authors
Keywords
Chili pepper, High-humidity hot air impingement blanching (HHAIB), Peroxidase, Browning, Red pigment, Ascorbic acid, Ultrastructure
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