Effects of saturated hot air pretreatment compared to traditional blanching on the physicochemical properties of Apricot (Prunus armeniaca L.) kernels and its skin during removing skin - Concepedia

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Effects of saturated hot air pretreatment compared to traditional blanching on the physicochemical properties of Apricot (Prunus armeniaca L.) kernels and its skin during removing skin

11

Citations

23

References

2021

Year

Hongshuang Zhang, Peng-Hui Guo, Qing‐An Zhang, Dongdong Wu, Hongrong Zheng

Food ChemistryHealth SciencesFood EngineeringFood ProcessingDermatologyThermal ProcessingPost-harvest PhysiologyTraditional BlanchingFood TechnologyPhysicochemical Properties

References

	Year	Citations

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