Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity

  1. Razola-Díaz, M.D.C.
  2. Verardo, V.
  3. Gómez-Caravaca, A.M.
  4. García-Villanova, B.
  5. Guerra-Hernández, E.J.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2023

Ausgabe: 12

Nummer: 3

Art: Artikel

DOI: 10.3390/FOODS12030500 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus