EFFECT OF DIFFERENT TYPES OF BLANCHING ON THE COLOR AND THE ASCORBIC ACID AND CHLOROPHYLL CONTENTS OF GREEN BEANS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1986.tb00006.x/fullpdf
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4. Zur Frage von Fermentaktivität und Qualität von Gemüsegefrierkonserven. 1. Mitt. Die verbleibende Restaktivität an Peroxydase
5. THE QUANTITATIVE ANALYSIS OF CHLOROPHYLLS a AND b IN PLANT EXTRACTS
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