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5. Effect of sodium bicarbonate blanching on the reduction of lipoxygenase activity in four brazilian s

Effect of sodium bicarbonate blanching on the reduction of lipoxygenase activity in four brazilian s

来源 :第八届世界大豆研究大会暨第九届全国大豆学术讨论会 | 被引量 : 0次 | 上传用户：woai2010ni

【作 者】

：

S.C.de Freitas R.Antoniassi I.Felberg M.Carr(a)o-Panizzi P.F.Aguiar 

【机 构】

：

Embrapa Food Technology,Av.das Américas,29.501.Rio de Janeiro/RJ,23.020-470,Brazil

【出 处】

：

第八届世界大豆研究大会暨第九届全国大豆学术讨论会

【发表日期】

：

2009年12期

【关键词】

：

lipoxygenases blanching experimental design 

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