Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways
Version of Record online: 15 OCT 2003
Copyright © 2003 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 83, Issue 14, pages 1389–1402, November 2003
How to Cite
Puupponen-Pimiä, R., Häkkinen, S. T., Aarni, M., Suortti, T., Lampi, A.-M., Eurola, M., Piironen, V., Nuutila, A. M. and Oksman-Caldentey, K.-M. (2003), Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. J. Sci. Food Agric., 83: 1389–1402. doi: 10.1002/jsfa.1589
- Issue online: 15 OCT 2003
- Version of Record online: 15 OCT 2003
- Manuscript Accepted: 4 AUG 2003
- Manuscript Revised: 20 FEB 2003
- Manuscript Received: 6 SEP 2002
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