Production of phenolic enriched mushroom powder as affected by impregnation method and air drying temperature
Fatih Mehmet Yılmaz, Aslı Zungur Bastıoğlu
Topics & Concepts
MushroomPomaceChemistryIngredientFood scienceAntioxidant capacityFlavonoidNuclear chemistryAntioxidantOrganic chemistryMicroencapsulation and Drying ProcessesPhytochemicals and Antioxidant ActivitiesFood Drying and Modeling