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Evaluation of microwave technology in blanching of broccoli (Brassica oleracea L, var Botrytis) as a substitute for conventional blanching

机译：微波技术对西兰花（Brassica Oleracea L，Var Botrytis）的替代品种常规烫手的微波技术

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《International congress on engineering and food》|2011年||共2页
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Chaparro González María Patricia; Díaz Reyes Yelitza Bibiana; Paredes Cherrez María José;
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中图分类食品工程学、食品工艺学;
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1. Kinetic study of sulforaphane stability in blanched and un-blanched broccoli (Brassica oleracea var. italica) florets during storage at low temperatures [J] . Mahn Andrea, Saavedra Aldo, Paz Rubio M. Journal of Food Science and Technology . 2018,第11期

机译：在低温储存过程中嗜睡和未烫伤的西兰花（Brassica Oleracea VAR.TEALICA）小花的嗜睡稳定性的动力学研究
2. Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L. var. italica) [J] . Ann Wambui Munyaka, Indrawati Oey, Ann Van Loey, Food Chemistry . 2010,第2期

机译：酶热失活在维生素C分析中的应用，以研究酸化，压碎和漂白对西兰花（Brassica oleracea L. italica）中维生素C稳定性的影响
3. Influence of blanching and freezing broccoli (Brassica oleracea var. italica) prior to storage and cooking on glucosinolate concentrations and myrosinase activity [J] . Rungapamestry Vanessa, Duncan Alan J., Fuller Zoc+/-, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2008,第1期

机译：储存和蒸煮前将青花椰菜和速冻西兰花（Brassica oleracea var。italica）对芥子油苷浓度和黑芥子酶活性的影响
4. Evaluation of microwave technology in blanching of broccoli (Brassica oleracea L, var Botrytis) as a substitute for conventional blanching [C] . Chaparro González María Patricia, Díaz Reyes Yelitza Bibiana, Paredes Cherrez María José International congress on engineering and food . 2011

机译：微波技术对西兰花（Brassica Oleracea L，Var Botrytis）的替代品种常规烫手的微波技术
5. Evaluating natural and induced resistance of broccoli ( Brassica oleracea var. italica) against Pieris rapae [D] . Talbot, Aimee Lynne. 2017

机译：评估西兰花（甘蓝变种）对菜青虫的天然和诱导抗性
6. Kinetic study of sulforaphane stability in blanched and un-blanched broccoli (Brassica oleracea var. italica) florets during storage at low temperatures [O] . Andrea Mahn, Aldo Saavedra, M. Paz Rubio 2018

机译：在低温下贮藏的花椰菜和未花椰菜小菜中萝卜硫素稳定性的动力学研究
7. Evaluation of microwave technology in blanching of broccoli (Brassica oleracea L. var Botrytis) as a substitute for conventional blanching [O] . Patricia Chaparro María, Bibiana Díaz Yelitza, José Paredes María 2011

机译：微波技术对西兰花（Brassica oleracea L. var Botrytis）的热烫替代传统热烫的评估

Evaluation of microwave technology in blanching of broccoli (Brassica oleracea L, var Botrytis) as a substitute for conventional blanching

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