Variations in water-soluble saccharides and phenols in longan fruit pericarp after drying

Journal of Food Process Engineering

Volumn 31, Issue 1, 2008, Pages 66-77

  Yang, Bao ^a   Zhao, Mouming ^b   Shi, John ^c   Cheng, Guiping ^a   Ruenroengklin, Neungnapa ^a   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^c GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOXYLIC ACIDS; DRYING; FRUITS; MICROWAVES; PHENOLS; SOLAR RADIATION;

CULTIVARS; DRIED PERICARP TISSUES; GALLIC ACID; LYOPHILIZATION;

POLYSACCHARIDES;

DIMOCARPUS LONGAN;

EID: 38349141273     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00142.x     Document Type: Article

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