Work

Kinetics of peroxidase inactivation, color and temperature changes during pumpkin (Cucurbita moschata) blanching using infrared heating

Year: 2018

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2018.03.074

Authors: Seyedeh Narges Jamali, Mahdi Kashaninejad, Alireza Asadi Amirabadi, Mehran Aalami, Morteza Khomeiri

Institution: Gorgan University of Agricultural Sciences and Natural Resources

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Gorgan University of Agricultural Sciences and Natural Resources

OpenAlex ID: W2795348539

FWCI: 1.54

Cites: 43

Cited by: 24

Related to: 10