Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace
Heras-Ramírez, María Elena, Quintero-Ramos, Armando, Camacho-Dávila, Alejandro Alberto, Barnard, John, Talamás-Abbud, Ricardo, Torres-Muñoz, José Vinicio, Salas-Muñoz, EricaТом:
5
Мова:
english
Журнал:
Food and Bioprocess Technology
DOI:
10.1007/s11947-011-0583-x
Date:
August, 2012
Файл:
PDF, 234 KB
english, 2012