Drying kinetics and changes of total phenolic content, antioxidant activity and color parameters of mango and avocado pulp in refractance window drying

• Autorzy: Nguyen T.V.L. , Nguyen Q.D. , Nguyen P.B.D.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 1
• Opis fizyczny: p.27-38,fig.,ref.

Twórcy

autor

Nguyen T.V.L.

• Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, Vietnam

autor

Nguyen Q.D.

• Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, Vietnam

autor

Nguyen P.B.D.

• Faculty of Electrical and Electronics Engineering, Ho Chi Minh University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
• Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam

Identyfikatory

DOI

10.31883/pjfns/144835