Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

✍ Scribed by Heras-Ramírez, María Elena; Quintero-Ramos, Armando; Camacho-Dávila, Alejandro Alberto; Barnard, John; Talamás-Abbud, Ricardo; Torres-Muñoz, José Vinicio; Salas-Muñoz, Erica

• Book ID: 118819862
• Publisher: Springer-Verlag
• Year: 2011
• Tongue: English
• Weight: 234 KB
• Volume: 5
• Category: Article
• ISSN: 1935-5130
• DOI: 10.1007/s11947-011-0583-x