Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing

Published 2013 View Full Article

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Title
Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 53, Issue 1, Pages 125-133
Publisher
Elsevier BV
Online
2013-04-28
DOI
10.1016/j.foodres.2013.04.007

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