Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

Published 2016 View Full Article

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Title
Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method
Authors
Keywords
Descriptive sensory analysis, Dried food, Flavan-3-ols, Flavonols, Convective drying, Vacuum microwave drying, Ziziphus jujube
Journal
FOOD CHEMISTRY
Volume 207, Issue -, Pages 170-179
Publisher
Elsevier BV
Online
2016-03-30
DOI
10.1016/j.foodchem.2016.03.099

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