Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens L.) dehydrated by hot air and by lyophilization
The food industry aims at offering food that provides not only nutritional but also functional properties. Celery has been used for a long time, but its bioactive compounds have remained unknown. The objective of this research is to measure the changes in the physical and chemical characteristics, t...
Guardado en:
| Autores principales: | Ordoñez-Araque, Roberto, Narváez-Aldáz, Christian |
|---|---|
| Formato: | Artículo revista |
| Lenguaje: | Español |
| Publicado: |
Facultad de Ciencias Agropecuarias
2019
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| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/agris/article/view/24036 |
| Aporte de: |
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