Effects of Hybrid Drying on Kinetics, Energy Analysis and Bioactive Properties of Sour Black Mulberry (Morus nigra L.)

IF 1 4区生物学 Q3 BIOLOGY

Brazilian Archives of Biology and Technology Pub Date : 2023-07-17 DOI:10.1590/1678-4324-2023220250

N. Çetin, Sibel Turan, K. Gürcan, Ş. Türkay, Şüheda Duman, Kevser Karaman

引用次数: 0

Abstract

: Due to the short harvest season and their sensitivity to storage, the preservation of fresh mulberry fruits is a very important process. Drying is a method used to preserve mulberry fruits in the

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杂交干燥对酸性黑桑(Morus nigra L.)动力学、能量分析及生物活性的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Brazilian Archives of Biology and Technology 生物-生物学

CiteScore

1.80

自引率

0.00%

发文量

116

审稿时长

3 months

期刊介绍： Information not localized