Litcius/Paper detail

Convective drying of mango enriched with phenolic compounds from grape residue flour under different impregnation methods

Rafael Augusto Batista de Medeiros, Edvaldo Vieira da Silva Júnior, Zilmar Meireles Pimenta Barros, João Henrique Fernandes da Silva, Shirley Clyde Rupert Brandão, Patrı́cia Moreira Azoubel

2022Food Research International34 citationsDOI

Topics & Concepts

ChemistryOsmotic dehydrationAscorbic acidFood sciencePolyphenolDehydrationCarotenoidResidue (chemistry)BiochemistryAntioxidantPhytochemicals and Antioxidant ActivitiesFood Drying and ModelingMicroencapsulation and Drying Processes
Convective drying of mango enriched with phenolic compounds from grape residue flour under different impregnation methods | Litcius