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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dc.contributor.authorLourdes Valadez-Carmona
dc.contributor.authorRosa Maria Cortez-Garcia
dc.contributor.authorCarla Patricia Plazola-Jacinto
dc.contributor.authorHugo Necoechea-Mondragon
dc.contributor.authorAlicia Ortiz-Moreno
dc.date.accessioned2017-03-14T07:09:19Z
dc.date.available2017-03-14T07:09:19Z
dc.date.issued2016-09
dc.identifier.citationJ Food Sci Technol (September 2016) 53(9):3495–3501en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6905
dc.language.isoenen_US
dc.subjectCoconut husken_US
dc.subjectBy-producten_US
dc.subjectMicrowave/oven dryingen_US
dc.subjectPhenolicsen_US
dc.subjectAntioxidant activityen_US
dc.subjectHPLCen_US
dc.titleEffect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)en_US
dc.typeArticleen_US

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