Author:
Yusuf Emel Hasan,Wojdyło Aneta,Lech Krzysztof,Masztalerz Klaudia,Nowicka Paulina
Reference60 articles.
1. Developments in osmotic dehydration technique for the preservation of fruits and vegetables Innovative Food Science;Ahmed;Emerging Technologies,2016
2. Flavan-3-ols;Aron;Nature, occurrence and biological activity Molecular Nutrition and Food Research,2008
3. Osmotic dehydration of pomegranate seeds (Punica granatum L.): Effect of freezing pre-treatment;Bchir;Journal of Food Process Engineering,2012
4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”;Benzie;The FRAP assay Analytical Biochemistry,1996
5. Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure;Bochnak;International Journal of Food Science and Technology,2020
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献