Effect of boiling and drying process on chemical composition and antioxidant activity of Chaenomeles speciosa.
作者： Jing Miao , Kunhua Wei , Xia Li , Chengcheng Zhao , Xuetao Chen
DOI: 10.1007/S13197-017-2712-7
关键词:
摘要: Chemical composition and antioxidant activity of fresh boiled Chaenomeles speciosa (CS) slices dried by different drying methods were determined. Data analyzed principle component analysis cluster analysis. All CS from form main cluster. The results also demonstrated that both methods, freeze hot air at 60 °C had good potential in the industrial CS. Fresh was more suitable for production.
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