Lobo, Francine Albernaz <br/><br/>
Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity.  [electronic resource] 

 -  Food chemistry  Apr 2017 
 - 258-266 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.10.080  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--chemistry<br/>Carboxymethylcellulose Sodium--chemistry<br/>Desiccation--methods<br/>Food Handling<br/>Lecithins--chemistry<br/>Mangifera--chemistry<br/>Phenols--analysis<br/>Temperature<br/>Xanthones--chemistry