Effect of Carbonic Maceration (CM) on the Vacuum Microwave Drying of Chinese Ginger (Zingiber officinale Roscoe) Slices: Drying Characteristic, Moisture Migration, Antioxidant Activity, and Microstructure-Reference-Cited by-同舟云学术

Effect of Carbonic Maceration (CM) on the Vacuum Microwave Drying of Chinese Ginger (Zingiber officinale Roscoe) Slices: Drying Characteristic, Moisture Migration, Antioxidant Activity, and Microstructure

Published:2020-07-30 Issue:9 Volume:13 Page:1661-1674
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

An Kejing^ORCID,Wei Lai,Fu Manqin,Cheng Lina,Peng Jian,Wu Jijun

Funder

Guangzhou Science and Technology Project

Guangzhou rural science and technology special commissioner project

National Key Research Project of China

Guangdong Provincial Agricultural Science and Technology Innovation and Extension Project in 2019

CSC scholarship

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-020-02504-y.pdf

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