Work

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

Year: 2019

Type: article

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.13011

Authors: Göksu Akar, Işıl Barutçu Mazı

Institution: Ordu University

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: Ordu Üniversitesi

OpenAlex ID: W2913287656

FWCI: 4.762

Cites: 66

Cited by: 66

Related to: 10