Influence of different pre-treatments on the content of bioactive compounds of dried plum fruits
Plum (Prunus domestica L.) is mostly represented on the European market as fresh or industrially processed as dried fruit. The plum drying process is usually carried out at higher temperatures between 85 and 90 °C, which can result with loss of bioactive compounds, sensory attributes, texture, taste...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2020-12-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/773015_Influence_of_different_pre_treatments_on_the_content_of_bioactive_compounds_of_dried_plum_fruits_en.pdf |