Hacer Çoklar

Evaluation of Drying Temperature and Air Velocity Dependent Profile of Bioactive Compounds, and Antioxidant Capacity of Black Mulberry (Morus Nigra L.) Fruit: a Chemometric Approach

The aim of this study was to determine the effect of drying temperature (50, 60, 70, and 80 °C) and air velocity (AV) (2 m/s and 3 m/s) on the phenolic compounds, antioxidant capacity, total phenolic and monomeric anthocyanin contents, and color parameters (L*, a*, b*, C*, h) of...