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

Publié en ligne: 29 juin 2018

Pages: 23 - 36

Reçu: 01 déc. 2017

Accepté: 01 avr. 2018

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

Mots clés

L., processing, sonication, quality, phenolic compounds

© 2018 Karolina Celejewska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.