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Using HPLC-MS/MS to Determine the Loss of Primary and Secondary Metabolites in the Dehydration Process of Apple Slices

The aim of this study was to compare peeled and unpeeled dehydrated apple slices of the red-fleshed ‘Baya Marisa’ and the white-fleshed ‘Golden Delicious’, to analyze the difference in the content of sugars, organic acids, and phenolic compounds during the heat process of dehydration, and to compare...

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Detalles Bibliográficos
Autores principales:	Juhart, Jan, Medic, Aljaz, Jakopic, Jerneja, Veberic, Robert, Hudina, Metka, Stampar, Franci
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048165/ https://www.ncbi.nlm.nih.gov/pubmed/36981128 http://dx.doi.org/10.3390/foods12061201

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