The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life

  1. Pateiro, M.
  2. Vargas-Ramella, M.
  3. Franco, D.
  4. Gomes da Cruz, A.
  5. Zengin, G.
  6. Kumar, M.
  7. Dhama, K.
  8. Lorenzo, J.M.
Revista:
Food Chemistry: X

ISSN: 2590-1575

Ano de publicación: 2022

Volume: 16

Tipo: Revisión

DOI: 10.1016/J.FOCHX.2022.100465 GOOGLE SCHOLAR lock_openAcceso aberto editor