Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2018年第2018期|共9页
• 作者

  Abd Rahman Nur Farhana; Shamsudin Rosnah; Ismail Amin; Shah Nor Nadiah Abdul Karim; Varith Jaturapatr;

  展开▼
• 作者单位

  Univ Putra Malaysia Fac Engn Dept Proc &

  Food Engn Upm Serdang 43400 Selangor Malaysia;

  Univ Putra Malaysia Fac Engn Dept Proc &

  Food Engn Upm Serdang 43400 Selangor Malaysia;

  Univ Putra Malaysia Halal Sci Res Lab Halal Prod Res Inst Upm Serdang 43400 Selangor Malaysia;

  Univ Putra Malaysia Fac Engn Dept Proc &

  Food Engn Upm Serdang 43400 Selangor Malaysia;

  Maejo Univ Fac Engn &

  Agroind Div Food Engn Chiang Mai 50290 Thailand;

  展开▼
• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 食品工业;
• 关键词

  Antioxidant; Drying; Pomelo peels; Total phenolic contents;

  机译：抗氧化剂;干燥;柚皮;总酚类内容物;