Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)
Crossref DOI link: https://doi.org/10.1007/s13197-016-2324-7
Published Online: 2016-09-06
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Valadez-Carmona, Lourdes
Cortez-García, Rosa María
Plazola-Jacinto, Carla Patricia
Necoechea-Mondragón, Hugo
Ortiz-Moreno, Alicia
License valid from 2016-09-01