Effect of the ripening stage on the pulsed vacuum drying behavior of goji berry (Lycium barbarum L.): Ultrastructure, drying characteristics, and browning mechanism-Reference-Cited by-同舟云学术

Effect of the ripening stage on the pulsed vacuum drying behavior of goji berry (Lycium barbarum L.): Ultrastructure, drying characteristics, and browning mechanism

Published:2024-06 Issue: Volume:442 Page:138489
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang An-An,Xie Long,Wang Qing-Hui,Xu Ming-Qiang,Pan Yan,Zheng Zhi-An,Lv Wei-Qiao^ORCID,Xiao Hong-Wei^ORCID

Publisher

Elsevier BV

Reference43 articles.

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4. Effect mechanism of different drying methods on the quality and browning for daylily;Chu;LWT,2023

5. Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots;Deng;Carbohydrate Polymers,2019

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5. Metabolomics analysis, combined with enzyme and in-vitro simulation system analysis, provide new insights into the browning resistance mechanism of goji berries（Lycium barbarum. L);LWT;2024-07