Effect of drying method and cultivar on sensory attributes, textural profiles, and volatile characteristics of grape raisins-Reference-Cited by-同舟云学术

Effect of drying method and cultivar on sensory attributes, textural profiles, and volatile characteristics of grape raisins

Author:

Wang Jun¹²,Mujumdar Arun S.³,Wang Hui¹,Fang Xiao-Ming⁴,Xiao Hong-Wei¹,Raghavan Vijaya³

Affiliation:

1. College of Engineering, China Agricultural University, Beijing, China

2. College of Food Science and Engineering, Northwest A&F University, Yangling, China

3. Department of Agricultural and Biosystems Engineering, Macdonald Campus of McGill University, Montreal, Canada

4. Bee Research Institute of Chinese Academy of Agricultural Sciences, Beijing, China

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Project in the National Science & Technology Pillar Program during the Twelfth Five-year Plan Period

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

Reference45 articles.

4. USDA. 2017. Statistical Data. https://apps.fas.usda.gov/psdonline/circulars/Raisins.pdf (accessed Oct 20, 2018).

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