Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits

International Food Research Journal

Volumn 17, Issue 2, 2010, Pages 441-451

  Diamante, L ^a   Durand, M ^b   Savage, G ^a   Vanhanen, L ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

^b INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS   (France)

Author keywords

Activation energy; Ascorbic acid; Colour; Drying characteristics; Kiwifruit

Indexed keywords

ACTINIDIA DELICIOSA; CHRYSOGONUM VIRGINIANUM;

EID: 77955824496     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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