https://www.selleckchem.com/pr....oducts/phosphoramido
Sea buckthorn (Hippophaë rhamnoides L.) juice with inulin, maltodextrin, and inulinmaltodextrin (12 and 21) were spray-, freeze- and vacuum-dried at 50, 70 and 90 °C. The study aimed to assess the impact of drying methods and carrier agents on physical properties (moisture content, water activity, true and bulk density, porosity, color parameters, browning index), chemical components (hydroxymethylfurfural and phenolic compounds) and antioxidant capacity of sea buckthorn juice powders. Storage of powders was carried
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