Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

Title
Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 4, Pages 1337-1343
Publisher
American Chemical Society (ACS)
Online
2009-01-27
DOI
10.1021/jf802507j

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