Effects of High Temperature-Short Time Steam Blanching (HTSTSB) on Myrosinase Activity and Nutrients of Maca

TUXing-Hao, ZHENGHua, ZHANGHong, GANJin, ZHANGWen-Wen, LIKun, XUJuan

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Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (21) : 4447-4456. DOI: 10.3864/j.issn.0578-1752.2012.21.013
STORAGE·FRESH-KEEPING·PROCESSING

Effects of High Temperature-Short Time Steam Blanching (HTSTSB) on Myrosinase Activity and Nutrients of Maca

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2012, 45(21): 4447-4456 https://doi.org/10.3864/j.issn.0578-1752.2012.21.013

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