Evaluation of the Changes in Thermal, Qualitative, and Antioxidant Properties of Terebinth (<i>Pistacia atlantica</i>) Fruit under Different Drying Methods
This study aims to investigate the effect of different drying methods on the thermal, qualitative, and antioxidant properties and pH of terebinth. To perform the experiments in this study, the hot air (HA), infrared (IR), microwave (MW), hot air–infrared (IR–HA), and hot air–microwave drying (MW–HA)...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-09-01
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| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/10/9/1378 |