Quality of pomegranate pomace as affected by drying method

Marina Cano-Lamadrid, Krzysztof Lech, Ángel Calín-Sánchez, Ema Carina Rosas-Burgos, Adam Figiel, Aneta Wojdyło, Malwina Wasilewska, Ángel A. Carbonell-Barrachina

Research output: Contribution to journal › Article › Research › peer-review

1 Citation (Scopus)
Original languageAmerican English
Pages (from-to)1074-1082
Number of pages9
JournalJournal of Food Science and Technology
DOIs
StatePublished - 1 Mar 2018

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Punicaceae
Vacuum
Microwaves
drying
Weights and Measures
Drug Industry
coproducts
Dietary Supplements
India
Fatty Acids
Antioxidants
juices
Food
pomegranate pomace
pomace
off flavors
functional foods
manufacturing
antioxidant activity
fatty acid composition

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Cano-Lamadrid, M., Lech, K., Calín-Sánchez, Á., Rosas-Burgos, E. C., Figiel, A., Wojdyło, A., ... Carbonell-Barrachina, Á. A. (2018). Quality of pomegranate pomace as affected by drying method. Journal of Food Science and Technology, 1074-1082. https://doi.org/10.1007/s13197-017-3022-9
Cano-Lamadrid, Marina ; Lech, Krzysztof ; Calín-Sánchez, Ángel ; Rosas-Burgos, Ema Carina ; Figiel, Adam ; Wojdyło, Aneta ; Wasilewska, Malwina ; Carbonell-Barrachina, Ángel A. / Quality of pomegranate pomace as affected by drying method. In: Journal of Food Science and Technology. 2018 ; pp. 1074-1082.
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title = "Quality of pomegranate pomace as affected by drying method",
author = "Marina Cano-Lamadrid and Krzysztof Lech and {\'A}ngel Cal{\'i}n-S{\'a}nchez and Rosas-Burgos, {Ema Carina} and Adam Figiel and Aneta Wojdyło and Malwina Wasilewska and Carbonell-Barrachina, {{\'A}ngel A.}",
year = "2018",
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day = "1",
doi = "10.1007/s13197-017-3022-9",
language = "American English",
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journal = "Journal of Food Science and Technology",
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Cano-Lamadrid, M, Lech, K, Calín-Sánchez, Á, Rosas-Burgos, EC, Figiel, A, Wojdyło, A, Wasilewska, M & Carbonell-Barrachina, ÁA 2018, 'Quality of pomegranate pomace as affected by drying method', Journal of Food Science and Technology, pp. 1074-1082. https://doi.org/10.1007/s13197-017-3022-9

Quality of pomegranate pomace as affected by drying method. / Cano-Lamadrid, Marina; Lech, Krzysztof; Calín-Sánchez, Ángel; Rosas-Burgos, Ema Carina; Figiel, Adam; Wojdyło, Aneta; Wasilewska, Malwina; Carbonell-Barrachina, Ángel A.

In: Journal of Food Science and Technology, 01.03.2018, p. 1074-1082.

Research output: Contribution to journal › Article › Research › peer-review

TY - JOUR

T1 - Quality of pomegranate pomace as affected by drying method

AU - Cano-Lamadrid, Marina

AU - Lech, Krzysztof

AU - Calín-Sánchez, Ángel

AU - Rosas-Burgos, Ema Carina

AU - Figiel, Adam

AU - Wojdyło, Aneta

AU - Wasilewska, Malwina

AU - Carbonell-Barrachina, Ángel A.

PY - 2018/3/1

Y1 - 2018/3/1

U2 - 10.1007/s13197-017-3022-9

DO - 10.1007/s13197-017-3022-9

M3 - Article

SP - 1074

EP - 1082

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

SN - 0022-1155

ER -

Cano-Lamadrid M, Lech K, Calín-Sánchez Á, Rosas-Burgos EC, Figiel A, Wojdyło A et al. Quality of pomegranate pomace as affected by drying method. Journal of Food Science and Technology. 2018 Mar 1;1074-1082. https://doi.org/10.1007/s13197-017-3022-9

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