Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries
The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by DPPH radic...
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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
ISEKI_Food Association (IFA)
2013-10-01
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| Серія: | International Journal of Food Studies |
| Предмети: | |
| Онлайн доступ: | https://www.iseki-food-ejournal.com/article/372 |
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