Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)
Titel:
Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)
Auteur:
Wang, Jun Yang, Xu-Hai Mujumdar, A.S. Wang, Dong Zhao, Jin-Hong Fang, Xiao-Ming Zhang, Qian Xie, Long Gao, Zhen-Jiang Xiao, Hong-Wei