1. Changes of physicochemical and sensory characteristics in the Codonopsis lanceolata Saengsik, uncooked food by different drying methods;Jin;Korean J Food Sci Technol,2008
2. Modification of quality characteristics of onion powder by hot-air, vacuum and freeze drying methods;Kang;Korean J Food Preserv,2007
3. Effects of drying methods on quality of red pepper powder;Lim;J Korean Soc Food Sci Nutr,2012
4. Physiology activity of barley leaf using different drying methods;Park;J Korean Soc Food Sci Nutr,2008
5. A comparative study for obtaining maximum essential oil from six herbs on the basis of harvesting time, cultivation regions & type, and drying methods;Choi;Kor J Hort Sci Technol,2010