Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry

Author:

Chen Qinqin,Li Zhaolu,Bi JinfengORCID,Zhou Linyan,Yi Jianyong,Wu Xinye

Funder

Special Fund for Agro-scientific Research

Chinese Ministry of Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Thin layer solar drying and mathematical modeling of mulberry;Akbulut;International Journal of Energy Research,2009

2. Energy and exergy analyses of thin layer drying of mulberry in a forced solar dryer;Akbulut;Energy,2010

3. Impact of drying processes on strawberry (fragaria var. Camarosa) texture: Identification of crispy and crunchy features by instrumental measurement;Alonzo-Macías;Journal of Texture Studies,2014

4. Official methods of analysis of the association of official analytical chemist;AOAC,1984

5. The properties and stability of anthocyanins in mulberry fruits;Aramwit;Food Research International,2010

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