Effect of steam blanching on peelability and quality of Citrus reticulata Blanco
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04839-y.pdf
Reference14 articles.
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2. Chen HF, Liu Q et al (2016) Technological on peeling kiwifruit by steam blanching. Food sci technol 41(6):117–120
3. Deng X, Peng S (2016) Citrus science. China Agriculture Press, China
4. Gama JJT, Sylos CM (2005) Major carotenoid composition of Brazilian Valencia orange juice: identification and quantification by HPLC. Food Res Int 38(8):899–903
5. Gamboa-Santos J, Montilla A, Villamiel M et al (2013) Vitamin c content and sensorial properties of dehydrated carrots:blanched conventionally or by ultrasound. Food Chem 136(2):782–788
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