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Effects of hot air, microwave and vacuum drying on drying characteristics and in vitro bioaccessibility of medlar fruit leather (pestil)
The effects of microwave (90 W and 180 W), hot air (60 and 70 °C) and vacuum (60 and 70 °C with 200 and 300 mbar) drying methods on drying characteristics, total phenolic content, antioxidant capacity, color and in vitro gastrointestinal digestion of medlar pestil were investigated. Medlar showed a...
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| Publicado no: | Food Sci Biotechnol |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6811487/ https://ncbi.nlm.nih.gov/pubmed/31695945 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00588-7 |
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