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Effects of blanching on microbial adhesion and hydrophobicity in fresh Brassica oleracea L.
Effects of blanching on microbial adhesion and hydrophobicity in fresh Brassica oleracea L.
2018
João Paulo Natalino de Sá
Douglas Gonzaga dos Santos Teixeira
Francileuda Batista de Almeida
Maria Carmem Batista de Alencar
Patrício Borges Maracajá
Cesar Carlos Martins da Silva
Leonardo Souza do Prado Junior
Aline Carla de Medeiros
Keywords:
Brassica oleracea
Biochemistry
Adhesion
Chemistry
Blanching
Food science
microbial adhesion
Correction
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