THE ENZYMATIC ACTIVITY AND QUALITY CHANGES OF SOME FRUITS AND VEGETABLES AFTER BLANCHING
DOI:
Author:
Affiliation:
Clc Number:
Q946.546
Fund Project:
Article
|
Figures
|
Metrics
|
Reference
|
Related
|
Cited by
|
Materials
|
Comments
Abstract:
The effects of blanching time on the activities of peroxidase and polyphenaloxidase and vitamin C content were studied. The optimal blanching times for conserving color and firmness of the products with the leost destruction of vitamin C were found to be:
Reference
Related
Cited by
Get Citation
倪德秀 杨尔宁. THE ENZYMATIC ACTIVITY AND QUALITY CHANGES OF SOME FRUITS AND VEGETABLES AFTER BLANCHING[J]. Jorunal of Huazhong Agricultural University,1991,10(2).