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:

Autor:

Deborah Quintanilha Falcão

Ano:

2016

DOI:

10.1016/j.foodchem.2016.10.080

Revista:

Food Chemistry

ISSN:

03088146

Home:

[http://www.elsevier.com/locate/foodchem][doi:10.1016/j.foodchem.2016.10.080]

Idioma:

Inglês

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