Effects of dehydration processes on flavour compounds and histology of apricots (Prunus armeniaca)
- 20 September 1966
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (9) , 393-395
- https://doi.org/10.1002/jsfa.2740170902
Abstract
It is shown that freeze‐dehydrated products contained the highest quantity of volatile reducing substances and volatile carbonyl compounds. Histological changes were minimal by freeze dehydration as compared with those obtained in other dehydration processes studied.Keywords
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