Temperature-controlled microwave-assisted and hybrid drying of acerola ( <i>Malpighia emarginata</i> ): Effects on kinetics and bioactive compound retention

Estela Bruno, Camilo Orrabalis, Nicolás Bogdanoff, Laura Analía Campañone

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DOI: 10.1177/10820132261475404
Published: 2026-08-03
Container: Food Science and Technology International
Publisher: SAGE Publications
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1177/10820132261475404,
  title = {Temperature-controlled microwave-assisted and hybrid drying of acerola (
                    <i>Malpighia emarginata</i>
                    ): Effects on kinetics and bioactive compound retention},
  author = {Estela Bruno and Camilo Orrabalis and Nicolás Bogdanoff and Laura Analía Campañone},
  year = {2026},
  journal = {Food Science and Technology International},
  doi = {10.1177/10820132261475404},
  url = {https://doi.org/10.1177/10820132261475404}
}

RIS

TY  - JOUR
TI  - Temperature-controlled microwave-assisted and hybrid drying of acerola (
                    <i>Malpighia emarginata</i>
                    ): Effects on kinetics and bioactive compound retention
AU  - Estela Bruno
AU  - Camilo Orrabalis
AU  - Nicolás Bogdanoff
AU  - Laura Analía Campañone
PY  - 2026
JO  - Food Science and Technology International
DO  - 10.1177/10820132261475404
UR  - https://doi.org/10.1177/10820132261475404
ER  -

APA

Bruno, E., Orrabalis, C., Bogdanoff, N., & Campañone, L. A. (2026). Temperature-controlled microwave-assisted and hybrid drying of acerola ( <i>Malpighia emarginata</i> ): Effects on kinetics and bioactive compound retention. Food Science and Technology International. https://doi.org/10.1177/10820132261475404

Source records

crossref · retrieved 2026-09-27T03:12:56.349Z