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The effect of drying methods on the energy consumption, bioactive potential and colour of dried leaves of Pink Rock Rose (Cistus creticus)
This study aimed to investigate the changes in the total polyphenolic content and antioxidant properties after subjecting Pink Rock Rose (Cistus creticus) leaves to three different drying procedures, including convection drying (CD) at 40, 50 and 60 °C; vacuum-microwave drying (VMD) at 240 W microwa...
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| Опубликовано в: : | J Food Sci Technol |
|---|---|
| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2019
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525696/ https://ncbi.nlm.nih.gov/pubmed/31168121 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03656-2 |
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