Assessment of different blanching strategies on quality characteristics and bioactive constituents of Toona sinensis

Published 2020 View Full Article

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Title
Assessment of different blanching strategies on quality characteristics and bioactive constituents of Toona sinensis
Authors
Keywords
Thermal blanching, Quality evaluation, Enzymatic activity, Bioactive compounds, Volatile compounds
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 130, Issue -, Pages 109549
Publisher
Elsevier BV
Online
2020-05-11
DOI
10.1016/j.lwt.2020.109549

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