Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to 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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