Article ISI
Food Chemistry  (2014)

Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake.

Uribe, E., Lemus-Mondaca, R., Vega-Gálvez, A., Zamorano, M., Quispe-Fuentes, I., Pasten, A., Di Scala, K.