Hot air-assisted radio frequency heating for stabilization...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 6

Hot air-assisted radio frequency heating for stabilization of rice bran: Enzyme activity, phenolic content, antioxidant activity and microstructure

Liao, Meiji, Damayanti, Windi, Xu, Yuanrong, Zhao, Yanyun, Xu, Xuebing, Zheng, Yan, Jiao, Shunshan
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Journal:
LWT
DOI:
10.1016/j.lwt.2020.109754
Date:
June, 2020
File:
PDF, 6.08 MB
2020
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