Open AccessEffect of the blanching and freezing methods prior to lyophilization on weight loss of vitamin C content in aguaymanto (Physalis peruviana L.)
Author(s) -
Paul Cortijo-Mendoza,
Ronald Haro,
Maria Cerna,
Luis Arana-Fu,
Anghela Gutiérrez,
Mario Espinoza,
Jesús A. Sánchez-González
Publication year - 2017
Publication title -
agroindustrial science
Language(s) - English
Resource type - Journals
eISSN - 2226-2989
pISSN - 2079-6552
DOI - 10.17268/agroind.sci.2017.01.03
Subject(s) - physalis , blanching , food science , chemistry , vitamin c , vitamin , horticulture , biology , biochemistry
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