Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

MLA

María Elena Heras-Ramírez, et al. “Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace.” Food and Bioprocess Technology, vol. 5, May 2011, pp. 2201–10. EBSCOhost, https://doi.org/10.1007/s11947-011-0583-x.

APA

María Elena Heras-Ramírez, Alejandro Camacho-Dávila, Erica Salas-Muñoz, Armando Quintero-Ramos, John Barnard, Ricardo Talamás-Abbud, & José Vinicio Torres-Muñoz. (2011). Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace. Food and Bioprocess Technology, 5, 2201–2210. https://doi.org/10.1007/s11947-011-0583-x

Chicago

María Elena Heras-Ramírez, Alejandro Camacho-Dávila, Erica Salas-Muñoz, Armando Quintero-Ramos, John Barnard, Ricardo Talamás-Abbud, and José Vinicio Torres-Muñoz. 2011. “Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace.” Food and Bioprocess Technology 5 (May): 2201–10. doi:10.1007/s11947-011-0583-x.