Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments
内容:
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
阅读量: 327 发表时间: 2021-03-16