Effects of blanching conditions on the enzyme inhibition and antioxidant loss in rambutan (Nephelium lappaceum L.) seeds

• Autorzy: Nguyen T.N. , Tran T.T.T. , Le V.V.M.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2025
• Tom: 75
• Numer: 1
• Opis fizyczny: p.49-59,fig.,ref.

Twórcy

autor

Nguyen T.N.

• Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, Vietnam
• Vietnam National University – Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc, Ho Chi Minh City, Vietnam
• Faculty of Technology, Dong Nai Technology University, Nguyen Khuyen street, Trang Dai Ward, Bien Hoa City, Vietnam

autor

Tran T.T.T.

• Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, Vietnam
• Vietnam National University – Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc, Ho Chi Minh City, Vietnam

autor

Le V.V.M.

• Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet street, District 10, Ho Chi Minh City, Vietnam
• Vietnam National University – Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc, Ho Chi Minh City, Vietnam

Identyfikatory

DOI

10.31883/pjfns/200589