Effect of Drying Methods on the Microstructure, Bioactivity Substances, and Antityrosinase Activity of Asparagus Stems.
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DOI: 10.1021/acs.jafc.8b05993
Abstract: The impacts of vacuum drying (VD), far-infrared drying (FIRD), hot air drying (HAD), and freeze drying (FD), as representative food drying methods, on structural characterization, bioactive substances, and antityrosinase activity of Asparagus have been assessed.… read more here.
Keywords: antityrosinase activity; substances antityrosinase; activity; drying methods ... See more keywords