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—— 中国食品杂志社
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Functional properties, phenolic constituents and antioxidant potential of industrial apple pomace for utilization as active food ingredient
来源：食品科学网 阅读量: 315 发表时间: 2017-03-07
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作者: Shalika Ranaa,b, Sakshi Gupta d, Ajay Ranaa,c, Shashi Bhushan a,b,∗
关键词: Dietary fiber; Drying; Apple pomace; Polyphenols; Antioxidant
摘要:

Apple pomace is a waste biomass generated after apple fruit processing. In present investigation, efforts were made to comprehend influence of differently dried pomace on cell wall properties and phenolic profile. Different drying techniques were employed

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