Thermal inactivation of peroxidase during blanching of butternut squash

标题
Thermal inactivation of peroxidase during blanching of butternut squash
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 3, Pages 401-407
出版商
Elsevier BV
发表日期
2007-04-11
DOI
10.1016/j.lwt.2007.03.029

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