Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible roses
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DOI: 10.1080/07373937.2021.1880433
Abstract: Abstract Pretreatments may reduce the degradation of color and anthocyanin during drying of rose flowers. To better preserve the color and anthocyanin content of rose flower during drying process and storage period, rose flowers were… read more here.
Keywords: color; color anthocyanin; hibiscetin pretreatment; rose flowers ... See more keywords