| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539185 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠AA degradation and POD inactivation in asparagus followed first-order kinetics. ⺠The different segments should be subjected to different blanching times. ⺠Microwave pretreatment can alleviate AA loss during water blanching. ⺠Microwave pretreatment can accelerate POD inactivation during water blanching.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hong Zheng, Hongfei Lu,