Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure

Subjects

Subjects :

Nutrition and Dietetics
Agronomy and Crop Science
Food Science
Biotechnology

Details

ISSN :

10970010 and 00225142

Volume :

103

Database :

OpenAIRE

Journal :

Journal of the Science of Food and Agriculture

Accession number :

edsair.doi...........73fc78fff52c2a7dc2c1fb854137ba98

Full Text :

https://doi.org/10.1002/jsfa.12458