Work

Effects of Drying Techniques and Temperatures on the Amygdalin Content and Its Properties in Apricot Kernel Extracts

Year: 2025

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c00657

Authors: Syarifah Najwalhuda Syed Dahalan, Lee Suan Chua, Roshafima Rasit Ali, Sayed Ibrahim Wafa Sayed Ismat

Institution: University of Technology Malaysia

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Universiti Teknologi Malaysia

Award: G2889841459

OpenAlex ID: W4413226893

FWCI:

Cites: 55

Cited by:

Related to: 10