Your browser doesn't support javascript.
loading
The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries.
Wiktor, Artur; Chadzynska, Magdalena; Rybak, Katarzyna; Dadan, Magdalena; Witrowa-Rajchert, Dorota; Nowacka, Malgorzata.
Afiliação
  • Wiktor A; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland.
  • Chadzynska M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland.
  • Rybak K; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland.
  • Dadan M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland.
  • Witrowa-Rajchert D; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland.
  • Nowacka M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, Poland.
Molecules ; 27(4)2022 Feb 17.
Article em En | MEDLINE | ID: mdl-35209165
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polímeros / Fragaria / Compostos Fitoquímicos / Frutas Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polímeros / Fragaria / Compostos Fitoquímicos / Frutas Idioma: En Ano de publicação: 2022 Tipo de documento: Article