Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

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mcCnutEffcetofmicrowave.pdf (568.81 KB)

Date

2016-09

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Keywords

Coconut husk, By-product, Microwave/oven drying, Phenolics, Antioxidant activity, HPLC

Citation

J Food Sci Technol (September 2016) 53(9):3495–3501

URI

http://hdl.handle.net/123456789/6905

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Coconut