The Effects of Different Drying Methods on the In Vitro Bioaccessibility of Phenolics, Antioxidant Capacity, and Morphology of European Plums (Prunes domestica L.)
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
2. Food Institute, TUBITAK Marmara Research Center, Gebze 41470, Turkey
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c08383
Reference78 articles.
1. Diversity of plums belonging to P. domestica L., P. insititia L. and Prunus × rossica Erem. Tree vigour, yielding and fruit quality attributes
2. Effect of Chemical Pretreatment on Drying Kinetics and Physio-chemical Characteristics of Yellow European Plums
3. Nutrient, fibre, sorbitol and chlorogenic acid content of prunes (Prunus domestica): an updated analysis and comparison of different countries of origin and database values
4. Chemical Composition and Potential Health Effects of Prunes: A Functional Food?
5. Systematic review: the effect of prunes on gastrointestinal function
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