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-Moreno2017-01-022017-01-022016-09Journal of Food Science and Technology, Volume 53(9) P. 3495-3501.http://hdl.handle.net/123456789/6776enEffect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)Article