Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry ( Lycium barbarum L.): Effects on drying kinetics and quality attributes-Reference-Cited by-同舟云学术

Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry ( Lycium barbarum L.): Effects on drying kinetics and quality attributes

Published:2017-03 Issue: Volume:102 Page:320-331
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Xie Long,Mujumdar Arun S.,Fang Xiao-Ming,Wang Jun,Dai Jian-Wu,Du Zhi-Long,Xiao Hong-Wei,Liu Yanhong,Gao Zhen-Jiang

Funder

Project in the National Science & Technology Pillar Program

National Natural Science Foundation of China

Chinese Transformation Fund of Agricultural Scientific and Technological Achievements

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

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