Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways
- Riitta Puupponen-Pimiä*
- , Suvi T. Häkkinen
- , Marjukka Aarni
- , Tapani Suortti
- , Anna-Maija Lampi
- , Merja Eurola
- , Vieno Piironen
- , Anna-Maria Nuutila
- , Kirsi-Marja Oksman-Caldentey
*Corresponding author for this work
- VTT (former employee or external)
- University of Helsinki
- Agricultural Research Centre of Finland
Research output: Contribution to journal › Article › Scientific › peer-review
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