Scientific article : Effects of pre-storage ascorbic and salicylic acids treatments on the enzymatic browning and nutritional quality of dried fig: Combined use of biochemical and ATR-FTIR analyses.

Posted on May 25, 2021 by N. BAHRI

VibrationalTitle : Effects of pre-storage ascorbic and salicylic acids treatments on the enzymatic browning and nutritional quality of dried fig: Combined use of biochemical and ATR-FTIR analyses.

Autors : Lahcen Hssaini(1), Rachida Ouaaboub(2), Jamal Charafi(1), Rachid Razouka(1), KarimHoumanat(1) and Ahmed Irchad(1).

(1) : ARNI RCAR Meknes – (2) : FS Marrakech.

Journal : Vibrational Spectroscopy (Elsivier), Vol. 115, July 2021, 103269, https://doi.org/10.1016/j.vibspec.2021.103269

Abstract

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