Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low‐field nuclear magnetic resonance and scanning electron microscopy-Reference-Cited by-同舟云学术

Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low‐field nuclear magnetic resonance and scanning electron microscopy

Published:2018-12-30 Issue:6 Volume:99 Page:2826-2834
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zhao Yuanyuan¹,Bi Jinfeng¹^ORCID,Yi Jianyong¹^ORCID,Njoroge Daniel M²,Peng Jian¹,Hou Chunhui¹³

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China

2. Institute of Food Bioresources Technology, Dedan Kimathi University of Technology Nyeri Kenya

3. Tianjin University of Science and Technology College of Food Engineering and Biotechnology Tianjin China

Funder

Chinese Academy of Agricultural Sciences

Ministry of Science and Technology of the People's Republic of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9494

Reference39 articles.