Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Patrícia Moretti Franco da Cruz"'
Publikováno v:
Semina: Ciências Agrárias, Vol 33, Iss 4, Pp 1475-1486 (2012)
This study evaluated the effect of drying temperature on the total phenolic compounds, lycopene and ascorbic acid contents, color and sensory quality of dried tomato. Tomatoes cv. Dominador were dried at 55, 65, 75 and 85 °C. The instrumental color
Externí odkaz:
https://doaj.org/article/8bd008719c9c4fa0abedf780e9e41955
Publikováno v:
Semina: Ciências Agrárias. 33:1475-1486
This study evaluated the effect of drying temperature on the total phenolic compounds, lycopene and ascorbic acid contents, color and sensory quality of dried tomato. Tomatoes cv. Dominador were dried at 55, 65, 75 and 85 °C. The instrumental color
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a411e1f3968e2ab536253365d6478a34
https://doi.org/10.5433/1679-0359.2012v33n4p1475
https://doi.org/10.5433/1679-0359.2012v33n4p1475
Publikováno v:
Semina: Ciências Agrárias, Vol 33, Iss 4, Pp 1475-1486 (2012)
This study evaluated the effect of drying temperature on the total phenolic compounds, lycopene and ascorbic acid contents, color and sensory quality of dried tomato. Tomatoes cv. Dominador were dried at 55, 65, 75 and 85 °C. The instrumental color
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::551fe2f3d5551f8dcac476185346c751
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/11711
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/11711