Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching
Elsa M. Gonçalves(National Institute of Engineering, Technology and Innovation), Cristina L.M. Silva(Universidad de Santiago de Chile), Joaquina Pinheiro(National Institute of Engineering, Technology and Innovation), Teresa R.S. Brandão(Universidade Católica Portuguesa), Marta Abreu(National Institute of Engineering, Technology and Innovation)
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