Differences in monophenolic content and composition of persimmon fruit slices from different regions under fresh and microwave drying
Wenyi Hou, Zhenhua Duan, Yi Yi, Xiaoxian Tang
Topics & Concepts
BrowningGallic acidAutoxidationChemistryPhenolFood sciencePhenolsCatechinPolyphenolProanthocyanidinBotanyHorticultureOrganic chemistryBiologyAntioxidantPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementFood Drying and Modeling