Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit
Crossref DOI link: https://doi.org/10.1007/s11694-016-9305-4
Published Online: 2016-01-16
Published Print: 2016-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Doymaz, İbrahim
Karasu, Salih
Baslar, Mehmet
Text and Data Mining valid from 2016-01-16
