EFFECT OF DIFFERENT DRYING METHODS ON DRYING CHARACTERISTICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF GOLDENBERRY (PHYSALIS PERUVIANA L.)

IZLI, N., YILDIZ, G., & UNAL, H.. (2014). EFFECT OF DIFFERENT DRYING METHODS ON DRYING CHARACTERISTICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF GOLDENBERRY (PHYSALIS PERUVIANA L.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), 49(1), 9-17. SID. https://sid.ir/paper/698353/en

IZLI N., YILDIZ G., UNAL H.. EFFECT OF DIFFERENT DRYING METHODS ON DRYING CHARACTERISTICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF GOLDENBERRY (PHYSALIS PERUVIANA L.). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL)[Internet]. 2014;49(1):9-17. Available from: https://sid.ir/paper/698353/en

N. IZLI, G. YILDIZ, and H. UNAL, “EFFECT OF DIFFERENT DRYING METHODS ON DRYING CHARACTERISTICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF GOLDENBERRY (PHYSALIS PERUVIANA L.),” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), vol. 49, no. 1, pp. 9–17, 2014, [Online]. Available: https://sid.ir/paper/698353/en