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

Lourdes Valadez-CarmonaRosa Maria Cortez-GarciaCarla Patricia Plazola-JacintoHugo Necoechea-MondragonAlicia Ortiz-Moreno2017-03-142017-03-142016-09J Food Sci Technol (September 2016) 53(9):3495–3501http://hdl.handle.net/123456789/6905enCoconut huskBy-productMicrowave/oven dryingPhenolicsAntioxidant activityHPLCEffect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)Article