Effects of microwave and hot-air drying methods on colour, β-carotene and radical scavenging activity of apricots
Author:
Affiliation:
1. Dipartimento di Ingegneria Industriale; Università di Salerno; Via Ponte Don Melillo; 84084; Fisciano (SA); Italy
2. Dipartimento di Agricoltura; Ambiente e Alimenti; Università del Molise; Via F. De Sanctis; 86100; Campobasso; Italy
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
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