Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit

Abstract Xuan-Mugua is a Chinese traditional fruit and is mainly preserved by air drying. To explore the effect of temperature on the drying property and quality of the fruits, they were sliced and dried at 60-90 °C. The results indicated that the drying time shortened from 150 to 80 min with the in...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2022, Vol.42
Hauptverfasser:	CHEN, Jian-Peng, WANG, Yue, ZHANG, Xu-Yang, SUN, Ping, WU, Zheng-Fang, SHANG, Ya-Fang, YANG, Shao-Hua, MA, Yi-Long, WEI, Zhao-Jun
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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