Comparison of traditional hot water and vacuum assisted blanching methods on the physico-chemical quality parameters and antioxidant activity of zucchini (Cucurbita pepo L.) slices
Keyword(s):
2014 ◽
Vol 28
(22)
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pp. 1992-1999
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2009 ◽
Vol 7
(1)
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pp. 181
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2011 ◽
Vol 49
(5)
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pp. 594-600
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Physico-chemical, quality parameters and composition of Chemlal extra virgin olive-oils from Algeria
2019 ◽
Vol 8
(2)
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pp. 67-75
Keyword(s):
Keyword(s):
2014 ◽
Vol 13
(18)
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pp. 1883-1890
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