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.

Bibliographic Details
Published in:	Herba Polonica
Main Authors:	Ha Ho Thi Ngan, Thuy Nguyen Minh
Format:	Article
Language:	English
Published:	Polish Ministry of Science and Higher Education 2021-12-01
Subjects:	anthocyanin black cherry tomatoes blanching kinetic study peroxidase solanum lycopersicum cv. og
Online Access:	https://doi.org/10.2478/hepo-2021-0025

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