Evaluation of the effects of thermal treatments on color, polyphenol stability, enzyme activities and antioxidant capacities of innovative pasty celeriac (Apium graveolens L. var. rapaceum (Mill.) DC.) products - Concepedia

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Evaluation of the effects of thermal treatments on color, polyphenol stability, enzyme activities and antioxidant capacities of innovative pasty celeriac (Apium graveolens L. var. rapaceum (Mill.) DC.) products

11

Citations

28

References

2013

Year

Andrea Kaiser, Katja Hartmann, Dietmar R. Kammerer, Reinhold Carle

European Food Research and Technology

Food ChemistryFood AnalysisBiotechnologyPhytochemicalInnovative Pasty CeleriacPolyphenol StabilityPolyphenolicsAntioxidant Capacities

References

	Year	Citations

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