Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits
Crossref DOI link: https://doi.org/10.1007/s13197-019-04052-6
Published Online: 2019-08-27
Published Print: 2020-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Özcan, Mehmet Musa
Al Juhaimi, Fahad
Ahmed, Isam A. Mohamed
Uslu, Nurhan
Babiker, Elfadil E.
Ghafoor, Kashif
Text and Data Mining valid from 2019-08-27
Version of Record valid from 2019-08-27
Article History
Revised: 28 July 2019
Accepted: 20 August 2019
First Online: 27 August 2019