The effects of blanching pretreatment and immersion of sodium metabisulfite/citric acid solution on the myristicin content and the quality parameter of nutmeg (Myristica fragrans) pericarp
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DOI: 10.1007/s11694-020-00584-0
Abstract: Pickled nutmeg which is made from the osmotic dehydration process is one of the well-known and a trademark delicacy in Penang, Malaysia. Despite of the high demand from the consumers, the toxicant volatile compound of… read more here.
Keywords: citric acid; sodium metabisulfite; metabisulfite citric; blanching period ... See more keywords