Author:
Zhao Dandan,An Kejing,Ding Shenghua,Liu Lijun,Xu Zhiqiang,Wang Zhengfu
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference50 articles.
1. Alasalvar, C., Grigor, J. M., Zhang, D., Quantick, P. C., & Shahidi, F. (2001). Comparison of volatiles, phenolics, sugar, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry, 49(3), 1410–1416.
2. Alibas, I. (2007). Microwave, air and combined microwave-air-drying parameters of pumpkin slice. Food Science and Technology, 40(8), 1445–1451.
3. Antti, A. L., & Perré, P. (1999). A microwave applicator for on line wood drying: temperature and moisture distribution in wood. Wood Science and Technology, 33(2), 123–138.
4. Arikan, M. F., Ayhan, Z., Soysal, Y., & Esturk, O. (2012). Drying characteristics and quality parameters of microwave dried grated carrots. Food and Bioprocess Technology, 5(8), 3217–3229.
5. Aversa, M., Curcio, S., Calabrò, V., & Iorio, G. (2012). Experimental evaluation of quality parameters during drying of carrot samples. Food and Bioprocess Technology, 5(1), 118–129.
Cited by
82 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献