Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits, Journal of Food Science and Technology, August 2019, Springer Science + Business Media,
DOI: 10.1007/s13197-019-04052-6.
You can read the full text:



The following have contributed to this page