Impact of different drying methods on the phenolic composition, in vitro antioxidant activity, and quality attributes of dragon fruit slices and pulp

HIGHLIGHTS

• who: Harsh Dadhaneeya et al. from the Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar, India Department of Food Science, Fu Jen Catholic University, New Taipei City, Taiwan have published the research work: Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of 24/03/2023
• what: The aim of this study was to compare the refractance window drying method (RWD) with the hot air oven drying (HD) vacuum . . .
  

   

  

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