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    Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching

    Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching by Rui M. S. Cruz, Ana I. A. Godinho, Dilek Aslan, Necip F. Kocak, Margarida C. Vieira

    Published 2016-10-01
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