Effect of combined drying method on phytochemical components, antioxidant capacity and hygroscopicity of Huyou (Citrus changshanensis) fruit
Linlin Li, Min Zhang, Bimal Chitrakar, Henglu Jiang
Topics & Concepts
ChemistryFood sciencePhytochemicalDPPHFlavonoidAntioxidantSugarPhenolFerricFood spoilageAntioxidant capacityVacuum dryingReducing sugarShelf lifeFreeze-dryingChromatographyBiochemistryGeneticsBacteriaBiologyOrganic chemistryPhytochemicals and Antioxidant ActivitiesFood Drying and ModelingPostharvest Quality and Shelf Life Management