The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon)
Crossref DOI link: https://doi.org/10.1007/s11947-017-2034-9
Published Online: 2017-11-29
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zielinska, Magdalena
Zielinska, Danuta
Markowski, Marek
License valid from 2017-11-29