Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment

标题
Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 131, Issue 1, Pages 63-72
出版商
Elsevier BV
发表日期
2011-08-26
DOI
10.1016/j.foodchem.2011.08.032

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