Food sci. technol, campinas, v42, e06221, 2022 1 food science and technology issn 0101-2061 (print) issn 1678-457x (online)

HIGHLIGHTS

• who: Food Science et al. from the (UNIVERSITY) have published the research work: Food Sci. Technol, Campinas, v42, e06221, 2022 1 Food Science and Technology ISSN 0101-2061 (Print) ISSN 1678-457X (Online), in the Journal: (JOURNAL)
• what: In this study, the drying behavior of pomegranate arils of different drying methods, color, total bioactive substance content, phenolic profile, and changes in in-vitro bioaccessibility properties was investigated. When the authors compare VD with UAVD, the level of the phenolic compounds of UAVD is significantly higher than that of VD.
• how: The results were . . .
  

   

  

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