Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalInnovative Food Science and Emerging Technologies
Pages (from-to)248-257
Number of pages10
Publication statusPublished - 2018

    Research areas

  • Blanching, Microwave, Enzymatic inactivation, Nutrient retention

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ID: 201895320