Effects of pretreatments and air drying temperatures on the carotenoid composition and antioxidant capacity of dried gac peel

Journal of Food Processing and Preservation - Tập 41 Số 6 - Trang e13226 - 2017
Hoang Van Chuyen1,2, Paul D. Roach1, John B. Golding1,3, Sophie E. Parks1,3, Minh H. Nguyen1,4
1Department of Food and Agricultural Products Processing and Preservation, School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW, 2258 Australia
2Faculty of Agriculture and Forestry, Tay Nguyen University, Buon Ma Thuot, Daklak, Vietnam NSW
3Department of Primary Industries, Ourimbah, NSW 2258, Australia
4School of Science and Health, Western Sydney University, Penrith NSW 2751, Australia

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