Effects of hot air and combined microwave and hot air drying on the quality attributes of celery stalk slices-Reference-Cited by-同舟云学术

Effects of hot air and combined microwave and hot air drying on the quality attributes of celery stalk slices

Published:2019-11-10 Issue:1 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Chen Yao¹,Song ChunFang¹²^ORCID,Li Zhenfeng¹,Chen Haiying¹²,Jin Guangyuan¹

Affiliation:

1. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology School of Mechanical Engineering Jiangnan University Wuxi P.R. China

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University (BTBU) Beijing P.R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14310

Reference28 articles.

1. A review of recent advances in neuroprotective potential of 3‐n‐butylphthalide and its derivatives;Ali A. I.;Biomed Research International,2016

2. Development of a vacuum heat pump dryer for drying chilli

3. Molecular Abnormalities in Chronic Myeloid Leukemia: Deregulation of Cell Growth and Apoptosis

4. Color Change Kinetics of Mango at Different Maturity Stages during Air Drying

5. Drying kinetics and colour change of lemon slices

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