Effect of drying methods on the retention of bioactive compounds in African eggplant.

Autor: Mbondo NN; Department of Food Science and Technology Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya., Owino WO; Department of Food Science and Technology Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya., Ambuko J; Department of Plant Science and Crop Protection University of Nairobi Nairobi Kenya., Sila DN; Department of Food Science and Technology Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2018 Mar 13; Vol. 6 (4), pp. 814-823. Date of Electronic Publication: 2018 Mar 13 (Print Publication: 2018).