Published in
Wiley, Journal of Food Processing and Preservation, 6(39), p. 1061-1069, 2014
DOI: 10.1111/jfpp.12321
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Effect of Temperature and Sucrose Concentration on the Retention of Polyphenol Compounds and Antioxidant Activity of Osmotically Dehydrated Bananas
Journal article published in 2014 by
Juliana A. R. Almeida,
Lara P. Mussi,
Daniela B. Oliveira,
Nádia R. Pereira 
This paper was not found in any repository, but could be made available legally by the author.
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