Premium
Effect of dehydration on phenolic compounds and antioxidant activity of blackcurrant ( Ribes nigrum L.) pomace
Author(s) -
Azman Ezzat M.,
House Alistair,
Charalampopoulos Dimitris,
Chatzifragkou Afroditi
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14762
Subject(s) - ribes , dehydration , chemistry , antioxidant , pomace , particle size , air temperature , chromatography , food science , horticulture , organic chemistry , biochemistry , biology , meteorology , physics
Blackcurrant pomace dehydration in an industrial rotary dryer.