Author:
Martínez-Las Heras R.,Heredia A.,Castelló M.L.,Andrés A.
Subject
Biochemistry,Food Science
Reference34 articles.
1. New BET type multi-layer sorption isotherms. Part II: Modelling water sorption in foods;Aguerre;Lebensmittel-Wissenschaft und Technologie,1989
2. Water sorption isotherms of starch powder. Part 2: Thermodynamic characteristics;Al-Muhtaseb;Journal of Food Engineering,2004
3. Association of Official Analytical Chemists – AOAC (1990). Official methods of analysis: 930.04, moisture content in plants, Vol. 1, p. 949.
4. Moisture sorption isotherms and isosteric heat of sorption of leaves and stems of lemon balm (Melissa officinalis L.) established by dynamic vapor sorption;Argyropoulos;LWT-Food Science and Technology,2012
5. The fitting of various models to water sorption isotherms of tea stored in a chamber under controlled temperature and humidity;Arslan;Journal of Stored Products Research,2005
Cited by
42 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