Changes in color and total phenolic content of different cultivars of persimmon during dehydration

International Journal of Food Engineering

Volumn 4, Issue 7, 2008, Pages

  Akyildiz, Asiye ^a   Zorlugenc, Feyza Kiroglu ^a   Benli, Hakan ^a   Aksay, Salih ^b   Fenercioglu, Hasan ^a  

^a University of ukurova

^b MERSIN UNIVERSITY   (Turkey)

Author keywords

Color; Dehydration; Persimmon; Phenolics

Indexed keywords

COLOR;

COLOR SCORES; DEHYDRATION PROCESS; FRESH FRUITS; PERSIMMON; PHENOLIC CONTENT; PHENOLICS; TOTAL PHENOLIC CONTENT;

DEHYDRATION;

DIOSPYROS;

EID: 55649116433     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1199     Document Type: Article

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