Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage
This study aims to examine the effects of various drying methods, namely convective drying (CD), vacuum drying (VD), infrared drying (IRD), low-temperature vacuum drying (LTVD), and freeze-drying (FD), on the microstructure and in vitro bioaccessibility of red cabbage bioactive compounds and antioxi...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/11/1932 |
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