Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish
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Title
Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish
Authors
Keywords
Bioactive compounds, Ohmic heating, Volumetric heating, Thermal processing, Vegetables
Journal
Journal of Food Measurement and Characterization
Volume -, Issue -, Pages -
Publisher
Springer Nature
Online
2018-06-30
DOI
10.1007/s11694-018-9873-6
References
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