Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels

Innovative Food Science & Emerging Technologies - Tập 50 - Trang 217-225 - 2018
Nur Farhana Abd Rahman1,2, Rosnah Shamsudin1,3, Amin Ismail3,4, Nor Nadiah Abdul Karim Shah1, Jaturapatr Varith2
1Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
2Division of Food Engineering, Faculty of Engineering and Agro-Industry, Maejo University, 50290 Chiang Mai, Thailand
3Halal Science Research Laboratory, Halal Products Research Institutes, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
4Department of Nutrition and Dietician, Faculty of Medicine and Health Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

Tài liệu tham khảo

Thông tin
Thông tin xuất bản

Innovative Food Science & Emerging Technologies

Tập 50

217-225

Thông tin tác giả