Comparison of physical and chemical composition of three chinese jujube (Ziziphus jujuba Mill.) cultivars cultivated in four districts of Xinjiang region in China-Reference-Cited by-同舟云学术

Comparison of physical and chemical composition of three chinese jujube (Ziziphus jujuba Mill.) cultivars cultivated in four districts of Xinjiang region in China

Published:2019-12 Issue:4 Volume:39 Page:912-921
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CHEN Kai¹,FAN Dingyu²,FU Bing¹,ZHOU Jianzhong¹,LI Huanrong¹

Affiliation:

1. Xinjiang Agriculture University, China

2. Xinjiang Academy of Agricultural Sciences, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n4/0101-2061-cta-fst11118.pdf

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4. Drying kinetics and quality attributes of jujube (Zizyphus jujuba , Miller) slices dried by hot-air and short- and medium-wave infrared radiation;Chen Q.;Lebensmittel-Wissenschaft + Technologie,2015

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