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Osmotic Dehydration as a Pretreatment Modulating the Physicochemical and Biological Properties of the Japanese Quince Fruit Dried by the Convective and Vacuum-Microwave Method
Turkiewicz, Igor Piotr, WojdyÅo, Aneta, Tkacz, Karolina, Lech, Krzysztof, Nowicka, PaulinaVolume:
13
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-020-02522-w
Date:
October, 2020
File:
PDF, 706 KB
2020