Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders - Publication - Bridge of Knowledge

Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders

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Authors (5)

Anna Michalska
Aneta Wojdyło
Krzysztof Lech
Grzegorz Łysiak
Adam Figiel

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Category:: Magazine publication
Type:: Magazine publication
Published in:: LWT-FOOD SCIENCE AND TECHNOLOGY no. 78, pages 114 - 121,
ISSN: 0023-6438
ISSN:: 00236438
Publication year:: 2017
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.lwt.2016.12.008
Verified by:: No verification

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