Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries

Published 2017 View Full Article

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Title
Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries
Authors
Keywords
Sour cherry, Hybrid drying, Modified Logistic model, Phenolic content, Vitamin C, Color
Journal
FOOD CHEMISTRY
Volume 230, Issue -, Pages 295-305
Publisher
Elsevier BV
Online
2017-03-10
DOI
10.1016/j.foodchem.2017.03.046

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