Effects of hot-water and steam blanching of sliced potato on polyphenol oxidase activity-Reference-Cited by-同舟云学术

Effects of hot-water and steam blanching of sliced potato on polyphenol oxidase activity

Published:2018-09-21 Issue:2 Volume:54 Page:403-411
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Moscetti Roberto¹^ORCID,Raponi Flavio¹,Monarca Danilo²,Bedini Giacomo¹,Ferri Serena²,Massantini Riccardo¹^ORCID

Affiliation:

1. Department for Innovation in Biological; Agro-food and Forest System (DIBAF); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy

2. Department of Agricultural and Forestry Sciences (DAFNE); University of Tuscia; Via S. Camillo de Lellis snc 01100 Viterbo Italy

Funder

Center for Outcomes Research and Evaluation, Yale School of Medicine

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13951/fullpdf

Reference27 articles.

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