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Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy [pdf]

by Nhan, Minh Tri, Quyen, Diep Kim
Published in Acta Scientiarum Polonorum. Technologia Alimentaria (30.06.2023)

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Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy

by Nhan, Minh Tri, Quyen, Diep Kim
Published in Acta Scientiarum Polonorum. Technologia Alimentaria (30.06.2023)

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Effect of harvest stages on physicochemical properties, bioactive compounds, and antioxidant activity of okra (Abelmoschus esculentus L.) for processing applications [pdf]

by Ha, Ho Thi Ngan, Giang, Nguyen Thi Ngoc, Nguyen, Phan Uyen, Quyen, Diep Kim, Vy, Tran Nguyen Tuong, Ngoc, Le Hoang Bao
Published in Acta Scientiarum Polonorum. Technologia Alimentaria (01.01.2024)

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ẢNH HƯỞNG THÀNH PHẦN NGUYÊN LIỆU ĐẾN CẤU TRÚC, HÀM LƯỢNG ANTHOCYANIN VÀ VITAMIN C CỦA KẸO DẺO DÂU TÂY

by Nhan Minh Trí, Diệp Kim Quyên
Published in Tạp chí Khoa học Đại học Cần Thơ (01.11.2014)

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Journal Article

Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy [pdf]

Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy

Effect of harvest stages on physicochemical properties, bioactive compounds, and antioxidant activity of okra (Abelmoschus esculentus L.) for processing applications [pdf]

ẢNH HƯỞNG THÀNH PHẦN NGUYÊN LIỆU ĐẾN CẤU TRÚC, HÀM LƯỢNG ANTHOCYANIN VÀ VITAMIN C CỦA KẸO DẺO DÂU TÂY

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