Effect of storage period and temperature on the chemical composition and organoleptic quality of frozen tomato cubes

Official Methods of Analysis of

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Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable Extracts

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High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products

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Enzymatic determination of the indigestible residue (dietary fibre) content of human food

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Agriculture, Food Science, Nutritional Sciences +11

Blanching of vegetables for freezing: which indicator enzyme to choose

D. Clive Williams, M. H. Lim, A.O. Chen et al. · Food technology (USA) · 1986 · 147 citations

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