Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace - Concepedia

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Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

137

Citations

38

References

2011

Year

María Elena Heras–Ramírez, Armando Quintero‐Ramos, Alejandro Camacho-Dávila, John Barnard, Ricardo Talamás‐Abbud, José Vinicio Torres-Muñoz, Erika Salas

Food and Bioprocess Technology

Food ChemistryFood Bioactive CompoundPolyphenolic Compound StabilityDrying TemperaturePost-harvest PhysiologyApple PomacePolyphenolicsOxidative Stress

References

	Year	Citations

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