Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica) (Q58051269)
Jump to navigation
Jump to search
article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica) |
article |
Statements
Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica) (English)
0 references
Brassica oleracea
1 reference
May 2010
0 references
120
0 references
2
0 references
591-598
0 references