Effects of freezing, convective and microwave-vacuum drying on the content of bioactive compounds and color of cranberries

Published 2019 View Full Article

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Title
Effects of freezing, convective and microwave-vacuum drying on the content of bioactive compounds and color of cranberries
Authors
Keywords
Vaccinium macrocarpon, L., Drying, Phenolic phytochemicals, Antioxidant capacity, Optical properties
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 104, Issue -, Pages 202-209
Publisher
Elsevier BV
Online
2019-01-25
DOI
10.1016/j.lwt.2019.01.041

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