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

Data publikacji: 29 cze 2018

Zakres stron: 23 - 36

Otrzymano: 01 gru 2017

Przyjęty: 01 kwi 2018

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

Słowa kluczowe

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.