Effects of different drying methods on the antioxidant profiles and volatile organic compounds of blueberry pomace
The effects of hot air drying (HAD), microwave-assisted hot air drying (MHAD) and vacuum freeze drying (VFD) on the antioxidant and volatile profiles of blueberry pomace (BP) were investigated. The dried BP produced by VFD showed the highest content of antioxidant components and strongest antioxidan...
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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/S2590157525003529 |
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