Meta-Analisis Pengaruh Blansir terhadap Total Fenolik Buah dan Sayur
Maureen Sabila,
Sugiyono,
Dias Indrasti
et al.
Abstract:Blanching is the most common pretreatment method for fruits and vegetables to maintain product quality. Numerous studies revealed desirable impacts of the process to total phenolic content, while the others showed opposite results. In addition, some differences in the blanching condition such as methods and classification of fruits and vegetables were also known able to affect total phenolic content. This study aimed to analyze the effect of blanching on total phenolic content in vegetables and fruits through … Show more
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