Author:
Wu Bengang,Guo Xiuyu,Guo Yiting,Ma Haile,Zhou Cunshan
Funder
National Natural Science Foundation of China
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. Infrared drying of strawberry;Adak;Food Chemistry,2017
2. Insights into the bioenergy potential of jackfruit wastes considering their physicochemical properties, bioenergy indicators, combustion behaviors, and emission characteristics;Alves;Renewable Energy,2020
3. Comparison of water and infrared blanching methods for processing performance and final product quality of French fries;Bingol;Journal of Food Engineering,2014
4. Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries;Erhan;Food Chemistry,2017
5. Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices;Feng;Food Chemistry,2018
Cited by
45 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