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Effect of Drying Method on the Nutritional and Antioxidant Properties of Mango, Avocado, and Tomato Cover

Effect of Drying Method on the Nutritional and Antioxidant Properties of Mango, Avocado, and Tomato

Journal of Horticultural Research
Volume 32 (2024): Issue 1 (June 2024)
By: Masresha Minuye,  Aserse Yenasew and  Segedu Belew  
Open Access
|Jun 2024

Authors

Masresha Minuye

masresha.mn@gmail.com

Food Science and Nutrition Research, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Ethiopia

Aserse Yenasew

Food Science and Nutrition Research, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Ethiopia

Segedu Belew

Food Science and Nutrition Research, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Ethiopia
DOI: https://doi.org/10.2478/johr-2024-0008 | Journal eISSN: 2353-3978 | Journal ISSN: 2300-5009
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Language: English
Page range: 43 - 50
Submitted on: Feb 1, 2024
Accepted on: May 1, 2024
Published on: Jun 29, 2024
Published by: National Institute of Horticultural Research
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
carotenoids,
flavonoids,
phenolics,
refractance window drying technology
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology,
Life sciences, other

© 2024 Masresha Minuye, Aserse Yenasew, Segedu Belew, published by National Institute of Horticultural Research
This work is licensed under the Creative Commons Attribution 4.0 License.

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