Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation

Yiting Guo(Zhejiang Chinese Medical University), Zhongli Pan(University of California, Davis), Ping Wu(Jiangsu Agri-animal Husbandry Vocational College), Bengang Wu(Jiangsu University), Xiuyu Guo(Jiangsu University), Dandan Liu(Zhengzhou University of Light Industry)
Food Chemistry
November 4, 2020
10.1016/j.foodchem.2020.128524
Cited by 57

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