Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions

标题
Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 108, Issue 3, Pages 436-443
出版商
Elsevier BV
发表日期
2011-09-10
DOI
10.1016/j.jfoodeng.2011.08.024

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