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pro vyhledávání: '"Cristhian Henry Sarango-Córdova"'
Autor:
Luis Miguel Anaya-Esparza, Ernesto Rodríguez-Lafitte, Zuamí Villagrán, Edward F. Aurora-Vigo, José Martín Ruvalcaba-Gómez, Walter Bernardo Símpalo-López, Fernando Martínez-Esquivias, Cristhian Henry Sarango-Córdova
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 10850 (2024)
Vacuum impregnation (VI) of natural extracts is often used as a pretreatment for fruit dehydration. Apple slices were subjected to VI [XVP: vacuum pressure (−0.4 to −0.2 mbar), XIT: impregnation time (2–10 min), and XRT: restoration time (1–3
Externí odkaz:
https://doaj.org/article/4d621c9740e94a0cb2e34525ce84f6d7
