Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity

Título: 
Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity
Ano: 
2016
DOI: 
10.1016/j.foodchem.2016.10.080
Revista: 
ISSN: 
03088146
Home: 
[http://www.elsevier.com/locate/foodchem][doi:10.1016/j.foodchem.2016.10.080]
Idioma: 
Inglês