Effect of carbonic maceration (CM) on mass transfer characteristics and quality attributes of Sanhua plum (Prunus Salicina Lindl.)-Reference-Cited by-同舟云学术

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Effect of carbonic maceration (CM) on mass transfer characteristics and quality attributes of Sanhua plum (Prunus Salicina Lindl.)

Published:2018-01 Issue: Volume:87 Page:537-545
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

An Kejing,Wu Jijun,Tang Daobang,Wen Jing,Fu Manqin,Xiao Gengsheng,Xu Yujuan

Funder

National Natural Science Foundation of China

National Key R&D Program of China

National Key Research Project of China

Province Natural Science Fund of Guangdong

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure;An;Food Chemistry,2016

2. Official methods of analysis of association of official analytical chemists;AOAC,1995

3. Moisture diffusivity and drying kinetic equation of convective drying of grapes;Azzouz;Journal of Food Engineering,2002

4. The structure of the cuticular wax of prune plums and its influence as a water barrier;Bain;Australian Journal of Biological Sciences,1967

5. The development of the cuticular wax layer in prune plums and the changes occurring in it during drying;Bain;Australian Journal of Biological Sciences,1969

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3. Phytophthora nicotianae: a new threat to Sanhua plum (Prunus salicina) causing shoot blight in China;European Journal of Plant Pathology;2023-02-27

4. Evaluation of Carbonic Maceration Effect as a Pre-Treatment on the Drying Process of Strawberry;Agriculture;2022-12-09

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