Effect of drying conditions on the retention of phenolic...

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International Journal of Food Science & Technology 2013 / 08

Effect of drying conditions on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle ( Hibiscus sabdariffa L.) added to yogurt

Leyva Daniel, Diana E., Barragán Huerta, Blanca E., Vizcarra Mendoza, Mario G., Anaya Sosa, Irasema
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12215
Date:
August, 2013
File:
PDF, 835 KB
english, 2013
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