Comparative evaluation of quality characteristics of fermented napa cabbage subjected to hot air drying, vacuum freeze drying, and microwave freeze drying-Reference-Cited by-同舟云学术

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Comparative evaluation of quality characteristics of fermented napa cabbage subjected to hot air drying, vacuum freeze drying, and microwave freeze drying

Published:2024-01 Issue: Volume:192 Page:115740
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Xin^ORCID,Yi Junpeng,He Jian,Dong Jingyin,Duan Xu

Funder

Department of Science and Technology of Henan Province

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Texture measurement of dried strawberry slices;Alonzo-Macías;Journal of Texture Studies,2014

2. Ascorbic acid: Much more than just an antioxidant;Arrigoni;Biochimica et Biophysica Acta (BBA) - General Subjects,2002

3. Effect of microwave freeze drying on quality and energy supply in drying of barley grass;Cao;Journal of the Science of Food and Agriculture,2018

4. Browning behavior of button mushrooms during microwave freeze drying;Duan;Drying Technology,2016

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