Role of dehydration temperature on flavonoids composition and free-form volatile profile of raisins during the drying process
Keqin Chen, Yujie Hu, Li Chen, Junxia Zhang, Haorong Qiao, Wanping Li, Kekun Zhang, Yulin Fang
Topics & Concepts
ChemistryFlavonolsFood scienceFructoseMalic acidFlavonoidDehydrationProanthocyanidinPhenolsComposition (language)Succinic acidCitric acidOrganic chemistryPolyphenolBiochemistryAntioxidantPhilosophyLinguisticsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisFood Quality and Safety Studies