肖红梅

Professor

Effects of vacuum-steam pulsed blanching (VSPB) and storage on & beta;-carotene, color, total phenolics, antioxidant capacity and volatile profiles of dried carrots

Release time:2023-12-31Hits:

Impact Factor:

6.0
Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Wang Hui,Zielinska Magdalena,An Kejing,Fang Xiao-Ming,Raghavan G. S. V.,Zhang Yue,Orsat Valerie,Xiao Hong-Mei,Xiao Hong-Wei
Co-author:

Wang Hui,Zielinska Magdalena,An Kejing,Fang Xiao-Ming,Raghavan G. S. V.,Zhang Yue,Orsat Valerie,Xiao Hong-Mei,Xiao Hong-Wei
Document Code:

2c9e868c8a9817b2018aa09e9085013a
Document Code:

2c9e868c8a9817b2018aa09e9085013a
Volume:

183
Volume:

183
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2023-06-15
Date of Publication:

2023-06-15