Effects of blanching treatments on browning, polyphenol composition and antioxidant activity of apple slices

doi:10.13995/j.cnki.11-1802/ts.027946

REN Xu, XIE Manli, YE Fayin, ZHAO Guohua

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 161-168.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 161-168. DOI: 10.13995/j.cnki.11-1802/ts.027946

Effects of blanching treatments on browning, polyphenol composition and antioxidant activity of apple slices

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(1): 161-168 https://doi.org/10.13995/j.cnki.11-1802/ts.027946

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Received	Revised	Published
2021-05-06	2021-08-17	2022-01-15
Issue Date
2022-01-27

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