Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings.

Autor:	Feumba Dibanda, Romelle1 (AUTHOR), Panyoo Akdowa, Emmanuel1 (AUTHOR), Rani P., Ashwini1 (AUTHOR), Metsatedem Tongwa, Quentin1 (AUTHOR), Mbofung F., Carl Moses1 (AUTHOR)
Zdroj:	Food Chemistry. Jan2020, Vol. 302, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect