Effects of microwave intermittent drying on physicochemical properties, biochemical composition, and sensory profile of three banana cultivars
The consumption of bananas is highly appreciated for their nutritional value and distinctive sensory notes, but it is limited due to their low shelf life. Additionally, literature on the preservation of various banana cultivars is scarce. Thus, after microwave intermittent drying, an evaluation was...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Elsevier
2025-12-01
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| Цуврал: | Applied Food Research |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://www.sciencedirect.com/science/article/pii/S2772502225006250 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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