The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads

出版年份 2013 全文链接

标题

作者

关键词

出版物

Volume 53, Issue 2, Pages 569-579

出版商

Elsevier BV

发表日期

2013-04-18

DOI

10.1016/j.lwt.2013.04.006

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