Kinetic study on peroxidase inactivation and anthocyanin degradation of black cherry tomatoes (Solanum lycopersicum cv. OG) during blanching
Blanching is a necessary treatment stage in processing of tomato products to inactivate enzymes. However, it may cause the degradation of nutrients.
| Published in: | Herba Polonica |
|---|---|
| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
Polish Ministry of Science and Higher Education
2021-12-01
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| Subjects: | |
| Online Access: | https://doi.org/10.2478/hepo-2021-0025 |