טוען...
Effect of boiling and drying process on chemical composition and antioxidant activity of Chaenomeles speciosa
Chemical composition and antioxidant activity of fresh and boiled Chaenomeles speciosa (CS) slices dried by different drying methods were determined. Data were analyzed by principle component analysis and cluster analysis. All dried boiled CS from dried fresh CS slices form main cluster. The results...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
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| Main Authors: | , , , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2017
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5583105/ https://ncbi.nlm.nih.gov/pubmed/28928515 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2712-7 |
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