تحميل...
Influence of drying temperature and storage period on the quality of cherry and plum tomato powder
The quality changes of cherry and plum tomatoes dried at different temperatures (60, 65 and 70°C) milled into powder and stored for 8 weeks were assessed in this study. The ascorbic acid and lycopene content of the tomato powders were significantly different with values that ranged from 5.10 to 7.70...
محفوظ في:
| الحاوية / القاعدة: | Food Sci Nutr |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
John Wiley and Sons Inc.
2018
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6021727/ https://ncbi.nlm.nih.gov/pubmed/29983979 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.658 |
| الوسوم: |
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