Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) products
- Publication Type
- Journal contribution (peer reviewed)
- Authors
- KAISER, A., CARLE, R., KAMMERER, D.R.
- Year of publication
- 2013
- Published in
- Food Chemistry
- Band/Volume
- 138/
- Page (from - to)
- 1648-1656