Effect of convective drying pretreatment on the physicochemical properties of black garlic

Autor:	Dulce M. Rivera-Pastrana, Karina L. Ríos-Ríos, Marcela Gaytán-Martínez, E. Mercado-Silva, M.E. Vázquez-Barrios, S. Moreno-Mayorga
Rok vydání:	2018
Předmět:	Convection chemistry.chemical_compound Water activity chemistry Soluble solids Browning Crop quality Food science Phenols Horticulture Water content
Zdroj:	Acta Horticulturae. :845-852
ISSN:	2406-6168 0567-7572
DOI:	10.17660/actahortic.2018.1194.119
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5ed0426e2115974c5e97873ad2b6aef9 https://doi.org/10.17660/actahortic.2018.1194.119 Zobrazit plný text záznamu