Effects of oven and microwave drying on phenolic contents and antioxidant activities in four apple cultivars
Author:
Affiliation:
1. Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
2. Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2014.0468
Reference26 articles.
1. Drying kinetics of apple cylinders under combined hot air–microwave dehydration
2. Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts
3. MICROWAVE and CONVECTIVE DRYING of POTATO SLICES
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