article · Journal of Food Chemistry and Nanotechnology
Abdelhakim Boudboud, Mohamed Ben Aziz, Hasna Nait M’barek, Hassan Hajjaj, Lhoussain Hajji, Bruno De Meulenaer and Hamid Mazouz Apricot preservation poses a challenge for farmers due to the fruit’s short shelf life and susceptibility to spoilage and disease. Drying is a commonly used technique in the agri-food industry, but insufficient control in the drying process can result in changes to the fruit’s appearance due to physiological damage during processing.
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DOI: 10.17756/jfcn.2023-157
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