ListarArtículos de revista por tema "Hot water treatment"
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Changes in quality parameters, antioxidant compounds and enzymes of phenolic metabolism of hot water-treated organic ‘cherry’ peppers
(Universiti Putra Malaysia, 2018)The present study aimed to evaluate the effect of hot water treatment on the quality, content of antioxidant compounds and activity of enzymes of the phenolic metabolism of organic ‘cherry’ peppers stored at 10°C for 14 ...