Optimization of process conditions for vacuum microwave drying of lemon peel by response surface methodology: Quality characteristics and volatile compounds-Reference-Cited by-同舟云学术

Optimization of process conditions for vacuum microwave drying of lemon peel by response surface methodology: Quality characteristics and volatile compounds

Published:2019-04-29 Issue:5 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Tekgül Yeliz¹^ORCID,Baysal Taner²

Affiliation:

1. Köşk Vocational School, Food Processing DepartmentAdnan Menderes University Aydın Turkey

2. Engineering Faculty, Food Engineering DepartmentEge University Izmir Turkey

Funder

TUBITAK

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13080

Reference51 articles.

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3. Update on Uses and Properties of Citrus Flavonoids: New Findings in Anticancer, Cardiovascular, and Anti-inflammatory Activity

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