| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601612 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Drying process was faster when air temperature increased. ⺠Colour difference and firmness increased at higher temperature. ⺠Tocopherol and palmitic acid content decreased with temperature. ⺠EPA content remained unchanged and DHA content decreased slightly with temperature. ⺠Determination of astaxanthin did not reveal significant changes.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jaime Ortiz, Roberto Lemus-Mondaca, Antonio Vega-Gálvez, Kong Ah-Hen, Luis Puente-Diaz, Liliana Zura-Bravo, Santiago Aubourg,