Effects of drying methods on phytochemical compounds and antioxidant activity of physiologically dropped un-matured citrus fruits

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Title
Effects of drying methods on phytochemical compounds and antioxidant activity of physiologically dropped un-matured citrus fruits
Authors
Keywords
Citrus fruits, Physiologically dropped fruits, Drying methods, Phytochemical compounds, Antioxidant activity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 60, Issue 2, Pages 1269-1275
Publisher
Elsevier BV
Online
2014-09-16
DOI
10.1016/j.lwt.2014.09.001

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