Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes
Research output: Contribution to journal › Journal article › peer-review
Documents
- Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes
Final published version, 1.28 MB, PDF document
Original language | English |
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Journal | Innovative Food Science and Emerging Technologies |
Volume | 48 |
Pages (from-to) | 248-257 |
Number of pages | 10 |
ISSN | 1466-8564 |
DOIs | |
Publication status | Published - 2018 |
- Blanching, Microwave, Enzymatic inactivation, Nutrient retention
Research areas
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ID: 201895320