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Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods

机译：干燥枇杷果实CV的羟基琥珀酸和类胡萝卜素。受冻结，对流，真空微波和合并干燥方法影响的“阿尔加”

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David Bernardo López-Lluch; Marina Cano-Lamadrid; Francisca Hernández; Aleksandra Zimmer; Krzysztof Lech; Adam Figiel; Ángel Antonio Carbonell-Barrachina; Aneta Wojdyło;
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1. Involvement of ethylene in color changes and carotenoid biosynthesis in loquat fruit (Eriobotrya japonica Lindl. cv. Algerie) [J] . Alos E., Martinez-Fuentes A., Reig C., Postharvest Biology and Technology . 2019,第期

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2. Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.) [J] . Plant Foods for Human Nutrition . 2020,第2期

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3. Influence of genotype, agro-climatic conditions, cooking method, and their interactions on individual carotenoids and hydroxycinnamic acids contents in tubers of diploid potatoes [J] . Cuellar-Cepeda Fabio-Alexander, Parra-Galindo Maria-Angelica, Urquijo Johan, Food Chemistry . 2019,第AUGa1期

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4. Effects of postharvest heat treatment on the fatty acid composition and chilling injury of loquat fruits during the cold storage [C] . Song Yuxing, Liao Xingli, Shao Xingfeng 2011 International Conference on New Technology of Agricultural Engineering . 2011

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6. Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze- Convective- Vacuum-Microwave- and Combined-Drying Methods [O] . David Bernardo López-Lluch, Marina Cano-Lamadrid, Francisca Hernández, 2020

机译：干燥枇杷果实CV的羟基琥珀酸和类胡萝卜素。受冻结对流真空微波和合并干燥方法影响的阿尔加
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Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods

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