Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties
The process of drying food is necessary to preserve it; however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total phenolic content (TPC), and antioxidant capacity (AC)...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2021-04-01T00:00:00Z.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |