Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods
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Title
Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods
Authors
Keywords
Reducing atmosphere drying, Apricot, Color, Antioxidant capacity, Fresh notes
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 56, Issue 8, Pages 3790-3800
Publisher
Springer Science and Business Media LLC
Online
2019-06-12
DOI
10.1007/s13197-019-03850-2
References
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