Instant controlled pressure-drop as texturing pretreatment for intensifying both final drying stage and extraction of phenolic compounds to valorize orange industry by-products (Citrus sinensis L.) - Archive ouverte HAL Access content directly
Journal Articles Food and Bioproducts Processing Year : 2019
Not file

Dates and versions

hal-02478292 , version 1 (13-02-2020)

Identifiers

Cite

Ines Louati, Neila Bahloul, Karim Allaf, Nabil Kechaou, Colette Besombes. Instant controlled pressure-drop as texturing pretreatment for intensifying both final drying stage and extraction of phenolic compounds to valorize orange industry by-products (Citrus sinensis L.). Food and Bioproducts Processing, 2019, 114, pp.85-94. ⟨10.1016/j.fbp.2018.11.012⟩. ⟨hal-02478292⟩
38 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More