Ascorbic Acid Thermal Degradation during Hot Air Drying of Camu-Camu (Myrciaria dubia[H.B.K.] McVaugh) Slices at Different Air Temperatures
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373930500212784
Reference22 articles.
1. Camu-camuMyrciaria dubia (HBK) McVaugh: Chemical composition of fruit
2. Evaluation of reverse osmosis and osmotic evaporation to concentrate camu–camu juice (Myrciaria dubia)
3. Osmo-Convective Drying of Fruits and Vegetables: Technology and Application
4. Application of a Thin-Layer Equation to Drying Data of Fresh and Semi-dried Fruits
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