Litcius/Paper detail

Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration

Urszula Tylewicz, Gabriel Oliveira, Marie Alminger, Liisa Nohynek, Marco Dalla Rosa, Santina Romani

2020Innovative Food Science & Emerging Technologies45 citationsDOIOpen Access PDF

Topics & Concepts

AntimicrobialOsmotic dehydrationDPPHChemistryFood scienceAntioxidantDehydrationSucroseAntioxidant capacityBacillus subtilisBiochemistryBiologyBacteriaOrganic chemistryGeneticsPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesFood Drying and Modeling
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration | Litcius