Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar-Reference-Cited by-同舟云学术

Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar

Published:2019-02 Issue: Volume:116 Page:190-199
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Olivati Carolina,de Oliveira Nishiyama Yara Paula,de Souza Reginaldo Teodoro,Janzantti Natália Soares^ORCID,Mauro Maria Aparecida,Gomes Eleni,Hermosín-Gutiérrez Isidro^ORCID,da Silva Roberto^ORCID,Lago-Vanzela Ellen Silva^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

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4. Processing and impact on active components in food;Benlloch-Tinoco,2015

5. Effect of dipping temperature and dipping time on drying rate and color change of grapes;Bingol;Drying Technology,2012

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