Changes in Peroxidase Activity, Hexanal, Ascorbic Acid and Free Sulfhydryl in Blanched Asparagus During Frozen Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb09287.x/fullpdf
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1. Oxidation Systems in Fruits and Vegetables– their Relation to the Quality of Preserved Products
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3. EFFECT OF DEGREE OF ENZYME INACTIVATION AND STORAGE TEMPERATURE ON QUALITY RETENTION IN FROZEN PEAS
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