Effects of blanching and storage conditions on soluble sugar contents in vegetable soybean

LWT

Volumn 43, Issue 9, 2010, Pages 1368-1372

  Saldivar, X ^a   Wang, Y J ^a   Chen, P ^a   Mauromoustakos, A ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Blanching; Freezing; Oligosaccharides; Storage; Vegetable soybean

Indexed keywords

BLANCHING; FLAVONOIDS; FOOD STORAGE; NITROGEN; OLIGOSACCHARIDES; VEGETABLES;

AIR ATMOSPHERE; FOLIC ACIDS; FREEZING; ISOFLAVONES; NITROGEN ATMOSPHERES; POSTHARVEST; SOLUBLE SUGAR CONTENTS; SOLUBLE SUGARS; STORAGE CONDITION; VEGETABLE SOYBEAN;

SUGAR (SUCROSE);

GLYCINE MAX;

EID: 77954033641     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.04.017     Document Type: Article

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