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Osmotic dehydration of apple and pear slices: color and chemical characteristics Cover

Osmotic dehydration of apple and pear slices: color and chemical characteristics

Ovidius University Annals of Chemistry
Volume 31 (2020): Issue 2 (July 2020)
By: Ana Leahu,  Cristina Ghinea and  Mircea-Adrian Oroian  
Open Access
|Sep 2020

Authors

Ana Leahu

analeahu@fia.usv.ro

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania

Cristina Ghinea

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania

Mircea-Adrian Oroian

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
DOI: https://doi.org/10.2478/auoc-2020-0014 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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Language: English
Page range: 73 - 79
Submitted on: Apr 28, 2020
|
Accepted on: Jul 8, 2020
|
Published on: Sep 18, 2020
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
osmotic dehydration,
apple,
pear,
color,
polyphenols
Related subjects:
Chemistry,
Chemistry, other

© 2020 Ana Leahu, Cristina Ghinea, Mircea-Adrian Oroian, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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