Journal of Food Technology and Preservation

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Driss Elothmani Author

Impacts of different drying methods on phenols contents and antioxidant activity of Russian Olive (Elaeagnus angustifolia L) fruit.

Research Unit GRAPPE-Groupe ESA, SFR 4207 QUASAV, LUNAM, Université Angers, France from the institute of Groupe ESA Higher education and research in life sciences

Biography:

Author is interested in the field of Antioxidant Activity, Food Chemistry, Natural Product Chemistry, Extraction, Food Analysis, Food Quality, Food & Nutrition, High-Performance Liquid Chromatography, Biochemistry, Molecular Biology from Research Unit GRAPPE-Groupe ESA, SFR 4207 QUASAV, LUNAM, Universit? Angers, France. Author belongs to the institute of Groupe ESA Higher education and research in life sciences. France

Subjects of specialization: Antioxidant Activity,Food Chemistry,Natural Product Chemistry,Food Analysis,High-Performance Liquid Chromatography

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