Effect of Convective and Vacuum-Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Food and Bioprocess Technology

Volumn 7, Issue 3, 2014, Pages 829-841

  Wojdyło, Aneta ^a   Figiel, Adam ^a   Lech, Krzysztof ^a   Nowicka, Paulina ^a   Oszmiański, Jan ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Anthocyanins; Drying; Microwaves; Phenolic compounds; Temperature

Indexed keywords

EID: 84895061553     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1130-8     Document Type: Article

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