Comparison of microwave and conventional heating on physicochemical properties and phenolic profiles of purple sweetpotato and wheat flours
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference39 articles.
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3. Inactivation of polyphenol oxidase by microwave and conventional heating: Investigation of thermal and non-thermal effects of focused microwaves;Cavalcante;Food Chemistry,2021
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