Vacuum drying as a natural preservation method of post-harvest lemon might accelerate drying duration and produce the high-quality of dried lemon slices-Reference-Cited by-同舟云学术

Vacuum drying as a natural preservation method of post-harvest lemon might accelerate drying duration and produce the high-quality of dried lemon slices

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SUSILO Bambang¹^ORCID,ROHIM Abd¹^ORCID,FILAYATI Mukhammad Abdul Jabbar¹^ORCID

Affiliation:

1. Brawijaya University, Indonesia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101310&tlng=en

Reference41 articles.

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3. Drying kinetics of araticum (Annona crassiflora) epicarp;Ataides I. M. R.;Food Science and Technology,2022

4. Drying kinetics and anti-browning mechanism of Thompson seedless grapes;Bai J. W.,2014

5. The investigation of low temperature vacuum drying processes of agricultural materials;Bazyma L. A.;Journal of Food Engineering,2006

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