Effect of Thickness and Drying Method on Properties of Dried Tangerine Tea
Author:
Affiliation:
1. Department of Food Bioengineering, Jeju National University
Funder
Jeju National University
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-03-245.pdf
Reference31 articles.
1. Agricultural Corp. JEUS. Drying apparatus. Korea Patent 1019674370000. 2019.
2. Ahn KA, Moon TW, Kim BS. An economic review on the short-run storability of field citrus in Jeju. Journal of the Korea Academia-Industrial Cooperation Society. 2018. 19:392-402.
3. Babazadeh-Darjazi B, Jaimand K. The effect of rootstocks on the peel phenolic compounds of Satsuma mandarin (Citrus unshiu). J Medicinal Plants By-products. 2018. 2:199-208.
4. Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels
5. Extraction Characteristics of Saponin and Acidic Polysaccharide Based on the Red Ginseng Particle Size
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