Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit
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Title
Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit
Authors
Keywords
Effective moisture diffusivity, Infrared drying, Jujube, Mathematical modelling, Phenolic compound, DPPH
Journal
Journal of Food Measurement and Characterization
Volume 10, Issue 2, Pages 283-291
Publisher
Springer Nature
Online
2016-01-16
DOI
10.1007/s11694-016-9305-4
References
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