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Journal of Food Quality
Volume 2017 (2017), Article ID 9393482, 9 pages
https://doi.org/10.1155/2017/9393482
Research Article

Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)

Centro de Biotecnologia e Química Fina (CBQF), Escola Superior de Biotecnologia, Centro Regional do Porto da Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal

Correspondence should be addressed to Cristina L. M. Silva; tp.pcu.otrop@avlislc

Received 8 July 2016; Accepted 23 August 2016; Published 9 January 2017

Academic Editor: Jorge Barros-Velázquez

Copyright © 2017 Ana C. Araújo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Ana C. Araújo, Sara M. Oliveira, Inês N. Ramos, Teresa R. S. Brandão, Maria J. Monteiro, and Cristina L. M. Silva, “Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala),” Journal of Food Quality, vol. 2017, Article ID 9393482, 9 pages, 2017. doi:10.1155/2017/9393482