Influence of pretreatment with ethanol and drying temperature on physicochemical and antioxidant properties of white and red pulp pitayas dried in foam mat
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DOI: 10.1080/07373937.2020.1809446
Abstract: Pitaya is a perishable fruit with a high content of bioactive compounds. This study aimed to evaluate the influence of ethanol pretreatment (95% dripped on the surface of the foam at a rate of 0.05... read more here.
Keywords: ethanol drying; drying temperature; influence pretreatment; influence ... See more keywords