領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
期刊集群
Functional properties, phenolic constituents and antioxidant potential of industrial apple pomace for utilization as active food ingredient
來源：食品科學(xué)網(wǎng) 閱讀量: 377 發(fā)表時間: 2017-03-07
作者: Shalika Ranaa,b, Sakshi Gupta d, Ajay Ranaa,c, Shashi Bhushan a,b,?
關(guān)鍵詞: Dietary fiber; Drying; Apple pomace; Polyphenols; Antioxidant
摘要:

Apple pomace is a waste biomass generated after apple fruit processing. In present investigation, efforts were made to comprehend influence of differently dried pomace on cell wall properties and phenolic profile. Different drying techniques were employed

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