Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries-Reference-Cited by-同舟云学术

Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries

Published:2017-09 Issue: Volume:230 Page:295-305
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Horuz Erhan,Bozkurt Hüseyin,Karataş Haluk,Maskan Medeni

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity;Aral;Food Chemistry,2016

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