The Effect of Hybrid Drying (Convective-Microwave-Ultrasound) on the Bioactive Properties of Osmo-Treated Sour Cherries

Publicado en línea: 29 jun 2018

Páginas: 23 - 36

Recibido: 01 dic 2017

Aceptado: 01 abr 2018

DOI: https://doi.org/10.2478/johr-2018-0003

Palabras clave

L., processing, sonication, quality, phenolic compounds

© 2018 Karolina Celejewska et al., published by Sciendo

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