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Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments

Qiancheng Ma Jinfeng Bi Jianyong Yi Xinye Wu Xuan Li Yuanyuan Zhao

食品科学与人类健康（英文）2021，Vol.10Issue(2)：174-182,9.

Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments

Qiancheng Ma ¹Jinfeng Bi ²Jianyong Yi ¹Xinye Wu ¹Xuan Li ¹Yuanyuan Zhao¹

作者信息

1. Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China
2. School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China
折叠

摘要

关键词

Apple peel/Heat pump drying/Phenolic compounds/Antioxidant capacity/Color

Key words

Apple peel/Heat pump drying/Phenolic compounds/Antioxidant capacity/Color

引用本文复制引用

Qiancheng Ma,Jinfeng Bi,Jianyong Yi,Xinye Wu,Xuan Li,Yuanyuan Zhao..Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments[J].食品科学与人类健康（英文）,2021,10(2):174-182,9.

基金项目

This work was supported by the National Key R&D Program of China(2016YFD0400700,2016YFD0400704)and the Central Public-interest Scientific Institution Basal Research Fund(No.S2019RCCG01). （2016YFD0400700,2016YFD0400704）

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