Wird geladen...
Effects of drying methods on the characterization of fatty acids, bioactive compounds and antioxidant capacity in a thin layer of physalis (Physalis peruviana L.) pulp
Physalis peruviana L. fruits are rich in bioactive compounds with health benefits. Processing of physalis into pulp with further dehydration has been proposed as a method to increase shelf life and preserve bioactive compounds. Here, the effect of three drying methods on the physico-chemical propert...
Gespeichert in:
| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2020
|
| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7925764/ https://ncbi.nlm.nih.gov/pubmed/33746275 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04659-0 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|