Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods
Marcin Kidoń, Julita Grabowska
Topics & Concepts
Chlorogenic acidAnthocyaninChemistryFood scienceLightnessAntioxidantOdorOrganic chemistryPhysicsOpticsPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementFood Drying and Modeling