Comparison of quality, bioactive compounds, textural and sensorial properties of hybrid and convection-dried apricots
Crossref DOI link: https://doi.org/10.1007/s11694-017-9635-x
Published Online: 2017-09-15
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Horuz, Erhan
Bozkurt, Hüseyin http://orcid.org/0000-0003-4676-6354
Karataş, Haluk
Maskan, Medeni
Funding for this research was provided by:
Ministry of Science, Industry and Technology of Republic of Turkey (0126.STZ.2012-1)
Arçelik A.Ş. (0126.STZ.2012-1)
License valid from 2017-09-15