Effects of blanching pre-treatment and sugar composition of the osmotic solution on physico-chemical, morphological and antioxidant characteristics of osmodehydrated blueberries (Vaccinium corymbosum L.)-Reference-Cited by-同舟云学术

Effects of blanching pre-treatment and sugar composition of the osmotic solution on physico-chemical, morphological and antioxidant characteristics of osmodehydrated blueberries (Vaccinium corymbosum L.)

Published:2012-11 Issue:1 Volume:49 Page:263-271
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Giovanelli G.,Brambilla A.,Rizzolo A.,Sinelli N.

Publisher

Elsevier BV

Subject

Food Science

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