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Based on quality, energy consumption selecting optimal drying methods of mango slices and kinetics modelling.
Lin, Qiongni; Zong, Xinyan; Lin, Huixia; Huang, Xiaojun; Wang, Junqiao; Nie, Shaoping.
Afiliação
  • Lin Q; State Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, China.
  • Zong X; State Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, China.
  • Lin H; College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, China.
  • Huang X; State Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, China.
  • Wang J; State Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, China.
  • Nie S; State Key Laboratory of Food Science and Technology, Nanchang University,235 Nanjing East Road, Nanchang, Jiangxi Province 330047, China.
Food Chem X ; 17: 100600, 2023 Mar 30.
Article em En | MEDLINE | ID: mdl-36845479
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China