Author:
Li Linlin,Zhang Min,Wang Weiqin
Funder
National Key R&D Program of China
Jiangsu Province (China) Agricultural Innovation Project
Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program
Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Reference36 articles.
1. Microwave-freeze drying of lactic acid bacteria: influence of process parameters on drying behavior and viability;Ambros;Innov. Food Sci. Emerg. Technol.,2018
2. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,2002
3. Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices;Asami;J. Agric. Food Chem.,2003
4. Effect of microwave freeze drying on quality and energy supply in drying of barley grass;Cao;J. Sci. Food Agric.,2017
5. Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours;Chen;Food Chem.,2017
Cited by
25 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