Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens l.) dehydrated by hot air and by lyophilization

Article

Abstract: The food industry aims at offering food that provides not only nutritional but also functional prope

Palabras claves:

bioactive compounds, Gallic acid, Preservation method, Trolox equivalents

Autores:

Narváez-Aldáz C., Roberto Ordoñez-Araque

Fuentes:

scopus