Effect of temperature difference on the aroma and quality...

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Food and Bioproducts Processing 2019 / 12

Effect of temperature difference on the aroma and quality of carrots processed through microwave drying combined with hot air drying

Xu, Wanxiu, Cao, Xiaohuang, Zhu, Guanyu, Xia, Ziming, Wang, Dongyun
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Journal:
Food and Bioproducts Processing
DOI:
10.1016/j.fbp.2019.12.006
Date:
December, 2019
File:
PDF, 3.11 MB
2019
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