Experimental study on drying characteristics of pomegranate peels
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-011-0133-3.pdf
Reference37 articles.
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2. Tezcan F, Gultekin-Ozguven M, Diken T, Ozcelik B, Erim FD. Antioxidant activity and total phenolic, organic acid, and sugar content in commercial pomegranate juices. Food Chem. 115: 873–877 (2009)
3. Faria A, Calhau C. Pomegranate in human health: An overview. pp. 551–563. In: Bioactive Foods in Promoting Health: Fruits and Vegetables. Watson RR, Preedy VR (eds). Academic Press, Amsterdam, Netherlands (2010)
4. Al-Zoreky NS. Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels. Int. J. Food Microbiol. 134: 244–248 (2009)
5. Li Y, Guo C, Yang J, Wei J, Xu J, Cheng S. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem. 96: 254–260 (2006)
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