Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.)
Author:
Funder
Instituto Politécnico Nacional
CONACYT
IPN-ENCB Central Microscopy
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
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