Effects of microwave blanching conditions on the quality of green asparagus ( Asparagus officinalis L.) butt segment-Reference-Cited by-同舟云学术

Effects of microwave blanching conditions on the quality of green asparagus ( Asparagus officinalis L.) butt segment

Author:

Nguyen Thi Van Linh¹²^ORCID,Tran Thi Yen Nhi¹,Lam Duc Tri³⁴,Bach Long Giang³⁴,Nguyen Duy Chinh³⁴^ORCID

Affiliation:

1. Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh Vietnam

2. Center of Excellence for Authenticity Risk Assessment and Technology of Food Nguyen Tat Thanh University Ho Chi Minh City Vietnam

3. NTT Hi‐Tech Institute Nguyen Tat Thanh University Ho Chi Minh City Vietnam

4. Center of Excellence for Biochemistry and Natural Products Nguyen Tat Thanh University Ho Chi Minh City Vietnam

Funder

National Foundation for Science and Technology Development

Publisher

Wiley

Subject

Food Science

Link

Reference31 articles.

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