Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries
Published 2013 View Full Article
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Title
Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries
Authors
Keywords
Drying, Microwaves, Temperature, Phenolic compounds, Anthocyanins
Journal
Food and Bioprocess Technology
Volume 7, Issue 3, Pages 829-841
Publisher
Springer Nature
Online
2013-05-28
DOI
10.1007/s11947-013-1130-8
References
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