Effects of pretreatment during drying on the antioxidant properties and color of selected tomato varieties

Drying is essential in lowering the water activity and increasing the shelf stability of perishables. Thus, this study investigated the effect of pretreatment on the retention of the antioxidant properties and color of four tomato varieties; that is, Anna F1, Kilele, Prostar F1, and Riogrande during...

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Detalles Bibliográficos
Autores principales: Mwende, Rosemary, Owino, Willis, Imathiu, Samuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849898/
https://www.ncbi.nlm.nih.gov/pubmed/29564118
http://dx.doi.org/10.1002/fsn3.581

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849898/
https://www.ncbi.nlm.nih.gov/pubmed/29564118
http://dx.doi.org/10.1002/fsn3.581

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