The Effect of Different Deheating Processes on Residual Myrosinase Activity, Antimicrobial Properties and Total Phenolic Contents of Yellow Mustard (Sinapis alba)
Subject Areas : food microbiology
M. Mizani
1
(Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M. Yousefi
2
(Instructor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
S. Rasouli
3
(Associate Professor of the Departement of Nanomaterials and Nanocoatings, Institute for Color Science and Technology (ICST), Tehran, Iran.)
A. Sharifan
4
(Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M. Bamani Moghaddam
5
(Associate Professor of the Department of Statistics, Faculty of Mathematical Sciences and Computer, Allameh Tabatabai University, Tehran, Iran.)
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