Phenolic content and some physical properties of dried broccoli as affected by drying method

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Date
2019
Author
Yilmaz, Merve Silanur
Sakiyan, Ozge
Mazi, Isil Barutcu
Mazi, Bekir Goekcen
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Abstract
Broccoli samples (Brassica oleracea) with an initial moisture content of 82.87% (wb) were dried using microwave technology (18, 36, and 54 W/g). Convective drying was used as a control group. The dependent variables investigated in the study were phenolic
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http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10198
https://doi.org/10.1177/1082013218797527
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