The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots

Innovative Food Science & Emerging Technologies - Tập 49 - Trang 192-201 - 2018
Liga Priecina1, Daina Karklina1, Tatjana Kince1
1Latvia University of Agriculture, Faculty of Food Technology, Department of Food Technology, 22 Rigas street, LV-3004 Jelgava, Latvia

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