Color retention of red peppers by chemical pretreatments during greenhouse and open sun drying

作者: Gazanfer Ergüneş , Sefa Tarhan

DOI: 10.1016/J.JFOODENG.2005.05.046

关键词:

摘要: … in duller pepper color because of their low redness and yellowness values. Fresh red peppers had the second highest value of browning index after pretreatment T3, which practically …

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