Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods
Author:
Affiliation:
1. Department of Food Engineering, Agricultural FacultyOrdu University Ordu Turkey
Funder
Ordu University
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13011
Reference65 articles.
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3. Polyphenol contents and in vitro antioxidant activities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa)
4. Functionality of kumquat (Fortunella margarita ) in the production of fruity ice cream
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