Effect of Infrared Blanching on Enzyme Activity and Retention of β‐Carotene and Vitamin C in Dried Mango

E-ISSN： 1750-3841|80|6|E1235-E1242

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.6, 2015-06, pp. : E1235-E1242

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