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The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)

机译：热空气，真空和微波干燥对干燥特性，再水合能力，颜色，酚醛含量和抗氧化能力的影响（Citrus japonica）

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Gulsah OZCAN-SINIR; Azime OZKAN-KARABACAK; Canan Ece TAMER; Omer Utku COPUR;
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1. The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat ( Citrus japonica ) [J] . Gulsah?OZCAN-SINIR, Azime?OZKAN-KARABACAK, Canan Ece?TAMER, Food Science and Technology (Campinas) . 2019,第2期

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2. Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries [J] . Horuz Erhan, Bozkurt Huseyin, Karatas Haluk, Food Chemistry . 2017,第SEPa1期

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3. CONVECTIVE DRYING OF KUMQUAT SLICES: COMPARISON OF DIFFERENT DRYING TEMPERATURES ON DRYING KINETICS, COLOUR, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY [J] . Izli G., Izli N., Taskin O., Latin American Applied Research . 2018,第1期

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7. Effect of vacuum‐drying, hot air‐drying and freeze‐drying on polyphenols and antioxidant capacity of lemon ( Citrus limon ) pomace aqueous extracts [O] . Konstantinos Papoutsis, Penta Pristijono, John B. Golding, 2017

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The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)

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