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|Effect of pressure and blanching treatments on endogenous enzymatic activity and vitamin C content of bell pepper fruit
|Taylor & Francis
|The effect of high pressure and blanching treatments on green bell pepper was studied. Both processes caused changes on pectin methylesterase activity and vitamin C and protein contents. Polygalacturonase activity was not detected in any of the samples studied. There seems to be no significant difference caused by both types of processing.
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|QOPNA - Artigos
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