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.
Revista:
Foods

ISSN: 2304-8158

Ano de publicación: 2023

Volume: 12

Número: 3

Tipo: Artigo

DOI: 10.3390/FOODS12030500 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus