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pro vyhledávání: '"Bahareh Eshaghi"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 17, Iss 6, Pp 73-83 (2022)
In this study, temperatures (40, 50, and 60°C), air velocity (3, 5, and 7 m/s) and pre-treatment (without pre-treatment, blanching, and microwave) were used as variables for investigation of antioxidant activity of dried artichoke leaves. The result
Externí odkaz:
https://doaj.org/article/8bbb9e56e2d0432bb76190ed3f1d2ea4
