Changes in chemical composition, volatile compound, and bioactive compounds retention in shallots (Allium ascalonicum L.) under different drying methods
Shallots (Allium ascalonicum L.) are widely used in culinary and medicinal applications due to their rich bioactive compounds and health benefits. This study examines the effects of freeze drying, sun drying, and hot air drying at 40, 60, and 80 °C on chemical and bioactive compounds in shallots. Ho...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002664 |
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