Application of different drying methods for evaluation of phytochemical content and physical properties of broccoli, kale, and spinach

Author:

Vargas LuisORCID,Kapoor Ragya,Nemzer Boris,Feng Hao

Funder

USDA

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Quality retention in strawberry and carrot purees dried with Refractance WindowTM system;Abonyi;Journal of Food Science,2002

2. The effect of pretreatment and drying on some vitamin contents of tomato powder;Adenike;Annals. Food Science and Technology,2012

3. Glucosinolate composition of brassica is affected by postharvest, food processing and myrosinase activity;Aires;Journal of Food Processing and Preservation,2012

4. Effect of light, oxygen and temperature on the stability of artepillin C and p-coumaric acid from Brazilian green propolis;Arruda;Journal of Pharmaceutical and Biomedical Analysis,2020

5. Diet and cancer;Augustin,2019

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