Effect of Drying Temperatures on the Phenolic Composition and Antioxidant Activity of Pears of Rocha Variety (Pyrus Communis L.)

AuthID
 P-009-TTY
3
Author(s)
Santos, SCRVL
·
Tipo de Documento
Article
Year published
2014
Publicado
in JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, ISSN: 1932-7587
Volume: 8, Número: 2, Páginas: 105-112 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-84899981137
Wos: WOS:000363672900005
Source Identifiers
ISSN: 1932-7587
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