Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments
內(nèi)容:
To realize high-value utilization of discarded apple peel, this study investigated the effects of three selected
commercial drying methods on drying kinetics, microstructure, color, phenolic stability and antioxidant
capacity of apple peel. Apple peel was
閱讀量: 358 發(fā)表時(shí)間: 2021-03-16