| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540429 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Ultrasound/conventionally blanched carrots had similar sensory quality after drying. ⺠The pattern of vitamin C losses is mainly attributed to different blanching conditions. ⺠ChemSensor allowed differentiation of samples with similar composition/processing.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Juliana Gamboa-Santos, A. Cristina Soria, Miriam Pérez-Mateos, J. Atanasio Carrasco, Antonia Montilla, Mar Villamiel,