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Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching

Food ChemistryChemical EngineeringEngineeringHealth SciencesEnvironmental EngineeringGreen AsparagusBioremediationPeroxidase InactivationWater TreatmentFood EngineeringFood ProcessingPost-harvest PhysiologyMicrowave Pretreatment