Comparison of pretreatment methods on total ascorbic acid, total phenolic content, and color of soursop ( Annona muricata L.) Pulp. Steam blanching, hot water blanching, and microwave‐assisted blanching
| Autor: | Quy Nguyen, Phong Huynh, Nhi Tran, Tan Phat Dao, Truong Dang Le |
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| Rok vydání: | 2022 |
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| Zdroj: | Journal of Food Processing and Preservation. 46 |
| ISSN: | 1745-4549 0145-8892 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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