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BACKGROUND
This study investigated the effect of blanching (60, 70 and 80 °C for 1, 3, 5 and 10 min) combined with oven drying at 60 °C on the phenolic compounds, antioxidant activity, colour and drying characteristics (drying time, drying rate constant, effective moisture diffusivity and activation energy) of onion slices.
RESULTS
Blanching of onion slices at 60 °C for 3 min and at 70 °C for 1...
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