Effect of Steam Blanching on the Quality of Blackberry Juice and Polyphenol Oxidase Activity

Tian Jinhui,Xu Shiying,Wang Zhang

Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (4) : 133.

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PDF(313 KB)
Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (4) : 133.

Effect of Steam Blanching on the Quality of Blackberry Juice and Polyphenol Oxidase Activity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2006, 32(4): 133

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