Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.)
Version of Record online: 1 AUG 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 1, pages 9–17, January 2014
How to Cite
İzli, N., Yıldız, G., Ünal, H., Işık, E. and Uylaşer, V. (2014), Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.). International Journal of Food Science & Technology, 49: 9–17. doi: 10.1111/ijfs.12266
- Issue online: 16 DEC 2013
- Version of Record online: 1 AUG 2013
- Manuscript Accepted: 24 JUN 2013
- Manuscript Received: 8 MAR 2013
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