A comparative study of bioactive compounds, antioxidant activity and phenolic compounds of melon ( Cucumis melo L.) slices dehydrated by oven, microwave and infrared systems
Author:
Affiliation:
1. Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
2. Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15605
Reference36 articles.
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4. Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying
5. Nutrient Composition of Cantaloupe and Honeydew Melons
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