Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching-Reference-Cited by-同舟云学术

Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching

Published:2011-10 Issue:4 Volume:128 Page:1087-1093
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zheng Hong,Lu Hongfei

Funder

Postgraduate Innovation Research Projects of Zhejiang Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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4. Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue;Arroqui;Journal of Food Engineering,2001

5. Losses by diffusion of ascorbic acid during recycled water blanching of potato tissue;Arroqui;Journal of Food Engineering,2002

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