Effects of osmotic dehydration treatment on volatile...

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Journal of Food Science and Technology 2017 / 11

Effects of osmotic dehydration treatment on volatile compound (Myristicin) content and antioxidants property of nutmeg (Myristica fragrans) pericarp

Rahman, Nurain, Xin, Tan Bee, Kamilah, Hanisah, Ariffin, Fazilah
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Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2883-2
Date:
November, 2017
File:
PDF, 523 KB
english, 2017
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