Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices
Tingting Wu, Zhenhua Duan, Chunting Wang
Topics & Concepts
PhenolsChemistryBrowningPoint of deliveryProanthocyanidinFood sciencePolyphenolPhenolBotanyOrganic chemistryAntioxidantBiologyPhytochemicals and Antioxidant ActivitiesFungal Biology and ApplicationsFood Drying and Modeling