Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity

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Title
Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity
Authors
Keywords
Mango, Foam mat drying, Phenolic compounds, Antioxidant capacity, Mangiferin
Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 258-266
Publisher
Elsevier BV
Online
2016-10-21
DOI
10.1016/j.foodchem.2016.10.080

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