Effect of pulsed light on enzyme inactivation, colour, firmness, surface morphology, and bioactive compounds in fresh and dried whole red chilies (Capsicum annuum var. longum)
| Autor: | Pravallika, Kosana, Chakraborty, Snehasis |
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| Zdroj: | In Food and Bioproducts Processing December 2024 148:377-391 |
| Databáze: | ScienceDirect |
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