Effect of drying and storage on bioactive components of jambhul and wood apple

标题
Effect of drying and storage on bioactive components of jambhul and wood apple
作者
关键词
Tray drying, Infrared drying, Jambhul, Wood apple, Antioxidant capacity
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 5, Pages 2833-2841
出版商
Springer Nature
发表日期
2014-03-30
DOI
10.1007/s13197-014-1321-y

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