Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.) - Concepedia

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Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)

219

Citations

34

References

2016

Year

Jun Wang, Xuhai Yang, Arun S. Mujumdar, Dong Wang, Jinhong Zhao, Xiao-Ming Fang, Qian Zhang, Long Xie, Zhen‐Jiang Gao, Hong‐Wei Xiao

Red Bell PepperWeight LossPhytochemical ContentsPost-harvest PhysiologyPhytochemicalOxidative Stress

References

	Year	Citations

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