Comparative investigation on the phenolic compounds and antioxidant capacity of walnut kernel from different drying methods
Abstract Drying techniques are being used more and more to extend the shelf life of industrial products. Drying could influnce the content of phenolics in food and their antioxidant activity. This study estimated the effects of different drying methods (freeze drying (FD), gradient hot air drying (G...
Tallennettuna:
| Päätekijät: | , , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
BMC
2024-05-01
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| Sarja: | Food Production, Processing and Nutrition |
| Aiheet: | |
| Linkit: | https://doi.org/10.1186/s43014-023-00216-2 |
| Tagit: |
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