Elucidation of the impact of four different drying methods on the phenolics, volatiles, and color properties of the peels of four types of citrus fruits.
Gamze GucluSuleyman PolatHasim KelebekEsra CapanogluSerkan SelliPublished in: Journal of the science of food and agriculture (2022)
The MD method would be more suitable for drying citrus peels due to its shorter duration and its positive effects on the phenolic and aroma components. © 2022 Society of Chemical Industry.