Kinetic study on peroxidase inactivation and anthocyanin degradation of black cherry tomatoes (Solanum lycopersicum cv. OG) during blanching
oleh: Ha Ho Thi Ngan, Thuy Nguyen Minh
| Format: | Article |
|---|---|
| Diterbitkan: | Polish Ministry of Science and Higher Education 2021-12-01 |
Deskripsi
Blanching is a necessary treatment stage in processing of tomato products to inactivate enzymes. However, it may cause the degradation of nutrients.