Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

Article

Abstract: The aim of this work was to study the effect of temperature and air velocity on the drying kinetics

Palabras claves:

Antioxidant activity, Apple, Drying kinetics, Microstructure, total phenolics

Autores:

Chacana M., Di Scala K., Lemus-Mondaca R., Martínez‐monzó J., P. García-Segovia, Shun Ah-Hen K., Vega-Gálvez A., Vergara J.

Fuentes:

scopus