Effect of drying method on volatile compounds, phenolic...

Food Chemistry 2016 / 04 Vol. 197

Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders

Nunes, Juliana C., Lago, Mabel G., Castelo-Branco, Vanessa N., Oliveira, Felipe R., Torres, Alexandre Guedes, Perrone, Daniel, Monteiro, Mariana
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Volume:
197
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.11.050
Date:
April, 2016
File:
PDF, 568 KB
english, 2016
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