Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference47 articles.
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3. Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple;Ando;Journal of Food Engineering,2019
4. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure;Ando;LWT-Food Science and Technology,2016
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