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2008•Food ChemistryRequires access

Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices

Cheikh Ndiaye, Shiying Xu, Zhang Wang

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Key concepts: Blanching, Browning, Mangifera, Point of delivery, Peroxidase, Chemistry, Lightness, Food science

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Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices — Research Paper | ScholarLens