Changes in chemical composition and biological activity of essential oil from Thomson navel orange ( Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods
Author:
Affiliation:
1. Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1279
Reference63 articles.
1. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure
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3. Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.)
4. Kinetics of colour change of bamboo shoot slices during microwave drying
5. Flavanones: Citrus phytochemical with health-promoting properties
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