Degradation kinetics of bioactive components, antioxidant activity, colour and textural properties of selected vegetables during blanching
Crossref DOI link: https://doi.org/10.1007/s13197-016-2280-2
Published Online: 2016-07-14
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Eyarkai Nambi, V.
Gupta, R. K.
Kumar, Sunil
Sharma, P. C.
License valid from 2016-07-01