Effects of lyophilization on colorimetric indices, phenolics content, and antioxidant activity of avocado (Persea americana) pulp
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DOI: 10.1016/j.foodcont.2021.108526
Abstract: Abstract Drying processes can be performed using different methods, with the selected technique and operational conditions directly influencing the quality of the final product. The aim of this work was to evaluate the effect of… read more here.
Keywords: antioxidant activity; lyophilization; temperature; colorimetric indices ... See more keywords