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Modeling sorption phenomena and moisture migration rates in paprika (Capsicum annuum L.) using physicochemical characteristics
In the present study, the GAB and moisture migration rate models were used to predict the shelf life of paprika under domestic (40 °C and 90% RH) and industrial (5, 10, 15 and 20 °C with 70% RH) storage conditions. The correlations between physicochemical characteristics and moisture content of papr...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2017
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5785393/ https://ncbi.nlm.nih.gov/pubmed/29391632 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2977-x |
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