Effects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties

Article

Abstract: The effects of five different drying methods: convective drying, vacuum drying, freeze-drying, infra

Palabras claves:

bioactive compounds, drying methods, Functional properties, infrared-radiation drying, Murta berries

Autores:

López J., Morales A., P. García-Segovia, Shun Ah-Hen K., Uribe E., Vega-Gálvez A.

Fuentes:

scopus