Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya

Published 2015 View Full Article

Authors

Keywords

Dehydration, Browning, Antioxidant activity, Carotenoids, Papaya

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 60, Issue 2, Pages 914-922

Publisher

Elsevier BV

Online

2014-10-23

DOI

10.1016/j.lwt.2014.10.036

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