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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.)

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https://hal-univ-rochelle.archives-ouvertes.fr/hal-02478292
Contributor : Nathalie Rougier Caron <>
Submitted on : Thursday, February 13, 2020 - 6:19:35 PM
Last modification on : Thursday, October 8, 2020 - 12:36:02 PM

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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, Elsevier, 2019, 114, pp.85-94. ⟨10.1016/j.fbp.2018.11.012⟩. ⟨hal-02478292⟩

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