Effect of convective drying on phenolic acid, flavonoid and anthocyanin content, texture and microstructure of black rosehip fruit
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
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2. Phenolic, amino acids, and fatty acids profiles and the nutritional properties in the fresh and dried fruits of black rosehip (Rosa pimpinellifolia L.);Scientific Reports;2024-08-24
3. Microwave drying of black rosehip (Rosa pimpinellifolia L.) fruit: optimization for enhanced anthocyanin content and analysis of physicochemical properties and bioaccessibility;Journal of Food Composition and Analysis;2024-08
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5. Optimizing the drying conditions of date plum (Diospyros lotus L.) to conserve its phenolic content and antioxidants for preparing a highly bioaccessible polyphenol-rich tea;Biomass Conversion and Biorefinery;2024-05-02
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