The influence of berry perforation on grape drying kinetics and total phenolic compounds.
Juan Martín-GómezM Ángeles VaroJulieta MéridaMaría P SerratosaPublished in: Journal of the science of food and agriculture (2019)
The drying of punched grapes was faster and the activation energy higher than with drying of whole grapes; however, whole grapes presented more total phenolic compounds and antioxidant activity. © 2019 Society of Chemical Industry.
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