Composición química de cultivares locales de Castañas de Tenerife: l. Composición quimica y contenido de antioxidantes
The effect of peeling methods and storage conditions on unstable physicochemical parameters was studied. Lossesof moisture, ascorbic acid, and phenolic compounds with hand peeled were lower than with heat peeled using microwave.A decrease of moisture, ascorbic acid and phenolic compounds was found a...
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| Udgivet i: | Ciencia y Tecnología Alimentaria |
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| Principais autores: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| Fag: | |
| Online adgang: | https://www.redalyc.org/articulo.oa?id=72450305 |
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