Influence of Different Drying Methods over the Biochemical Compositions of Japanese Quince

Influence of Different Drying Methods over the Biochemical Compositions of Japanese Quince

Teodora Mihova * §

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§ Research Institute of Mountain Stockbreeding and Agr...

Influence of Different Drying Methods over the Biochemical Compositions of Japanese Quince

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References

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Malgorzata Strek,Sylwia Gorlach,Anna Podsedek,Dorota Sosnowska,Maria Koziolkiewicz,Zbigniew Hrabec,Elzbieta Hrabec (2007). Procyanidin Oligomers from Japanese Quince (Chaenomeles japonica) Fruit Inhibit Activity of MMP-2 and MMP-9 Metalloproteinases.
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V Sagar,P Suresh Kumar (2010). Recent advances in drying and dehydration of fruits and vegetables: a review.
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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Teodora Mihova. 2018. "Influence of Different Drying Methods over the Biochemical Compositions of Japanese Quince". Global Journal of Science Frontier Research - D: Agriculture & Veterinary GJSFR-D Volume 18 (GJSFR Volume 18 Issue D3).

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GJSFR Volume 18 Issue D3

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Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Keywords

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Classification

GJSFR-D Classification FOR Code: 079999

Submission ReceivedJanuary 1, 1970
Peer Review Double Blind
Handling Editor
Accepted January 1, 1970

Version of record

v1.2

Issue date

May 17, 2018

Language

English

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Article Matrices

Total Score: 148

Country: Bulgaria

Subject: Global Journal of Science Frontier Research

Authors: Teodora Mihova, Diyan Georgiev, Petya Ivanova, Boryana Brashlyanova (PhD/Dr. count: 0)

View Count (all-time): 295

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Publish Date: 2018 04, Wed

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