Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments
Bananas (cv. Musa nana and Musa cavendishii) fresh and dried by hot air at 50 and 70 °C and lyophilisation were analysed for phenolic contents and antioxidant activity. All samples were subject to six extractions (three with methanol followed by three with acetone/water solution). The experimental d...
| Autor principal: | |
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2015
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10316/27833 |
| País: | Portugal |
| Oai: | oai:estudogeral.sib.uc.pt:10316/27833 |