Evaluation of the effects of thermal treatments on color, polyphenol stability, enzyme activities and antioxidant capacities of innovative pasty celeriac (Apium graveolens L. var. rapaceum (MILL.) DC.) products
- Publication Type
- Journal contribution (peer reviewed)
- Authors
- KAISER, A., HARTMANN, K.I., KAMMERER, D.R., CARLE, R.
- Year of publication
- 2013
- Published in
- European Food Research and Technology
- Band/Volume
- 237/
- Page (from - to)
- 353-365