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Autor:
Ampofo-Asiama, Jerry, Amoako-Andoh, Francis, Abakah, Bernard, Zebede, Angela Abla, Quaye, Zebede, Dadzie, Rosemond G.
Publikováno v:
Journal of Food Stability; Vol. 4 No. 2 (2021); 1-37
The leaves of Colocasia esculenta and Corchorus olitorius deteriorate quickly after harvest due to the loss of green color caused mainly by the activity of enzymes. Blanching, can be used to inactivate these enzymes to help slow down the loss of gree
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=78975075580c::8e0698f13172cdcdcf6055af7a57b435
https://www.ajol.info/index.php/jfs/article/view/229165
https://www.ajol.info/index.php/jfs/article/view/229165
