Statistics for Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)
Total visits
| views | |
|---|---|
| Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica) | 7 |
Total visits per month
| views | |
|---|---|
| September 2025 | 0 |
| October 2025 | 0 |
| November 2025 | 0 |
| December 2025 | 0 |
| January 2026 | 2 |
| February 2026 | 4 |
| March 2026 | 0 |
File Visits
| views | |
|---|---|
| Application of thermal inactivation.....pdf | 135 |