The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads - Concepedia

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The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads

117

Citations

43

References

2013

Year

Vincenzo Guida, Giovanna Ferrari, Gianpiero Pataro, Angela Chambery, Antimo Di Maro, Augusto Parente

NutritionFood Bioactive CompoundQuality ParametersFood AnalysisConventional BlanchingArtichoke HeadsFood QualityPhytochemicalPhytochemistry

References

	Year	Citations

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