Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds

Published 2020 View Full Article

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Title
Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds
Authors
Keywords
Kaki, Sorption isotherm, Tannins, Physicochemical properties, Freeze-drying
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 130, Issue -, Pages 109633
Publisher
Elsevier BV
Online
2020-05-23
DOI
10.1016/j.lwt.2020.109633

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