Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave‐assisted thermal sterilization technology

Author:

Patel Juhi1,Parhi Ashutos1,Al‐Ghamdi Saleh12,Sonar Chandrashekhar R.1,Mattinson D. Scott3,Tang Juming1ORCID,Yang Tom4,Sablani Shyam S.1ORCID

Affiliation:

1. Department of Biological Systems Engineering Washington State University Pullman WA 99163 U.S.A.

2. Department of Agricultural Engineering, College of Food and Agriculture Sciences King Saud University P.O. Box 2460 Riyadh 11451 Saudi Arabia

3. Postharvest Laboratory, Department of Horticulture and Landscape Architecture Washington State University Pullman WA 99164‐6414 U.S.A.

4. The U.S. Army Combat Capabilities Development Command Soldier Center Natick MA 01760 U.S.A.

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Food Science

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