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Effect of Drying Method on the Nutritional and Antioxidant Properties of Mango, Avocado, and Tomato

Masresha Minuye

Masresha Minuye

Food Science and Nutrition Research, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural ResearchEthiopia
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Minuye, Masresha
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Aserse Yenasew

Aserse Yenasew

Food Science and Nutrition Research, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural ResearchEthiopia
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Yenasew, Aserse
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Segedu Belew

Segedu Belew

Food Science and Nutrition Research, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural ResearchEthiopia
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Belew, Segedu
  
29 giu 2024
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Categoria dell'articolo: Short communication
Pubblicato online: 29 giu 2024
Pagine: 43 - 50
Ricevuto: 01 feb 2024
Accettato: 01 mag 2024
DOI: https://doi.org/10.2478/johr-2024-0008
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© 2024 Masresha Minuye et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Minuye, Masresha
Food Science and Nutrition Research, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural ResearchEthiopia
Yenasew, Aserse
Food Science and Nutrition Research, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural ResearchEthiopia
Belew, Segedu
Food Science and Nutrition Research, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural ResearchEthiopia
Lingua:
Inglese
Frequenza di pubblicazione:
2 volte all'anno
Argomenti della rivista:
Scienze biologiche, Biotecnologia, Botanica, Ecologia, Scienze della vita, altro
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