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Evaluating drying feature differences between ginger slices and splits during microwave-vacuum drying by hyperspectral imaging technique.
Lin, Xiaohui; Xu, Jun-Li; Sun, Da-Wen.
Afiliação
  • Lin X; Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland.
  • Xu JL; Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland.
  • Sun DW; Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland. Electronic address: dawen.sun@ucd.ie.
Food Chem ; 332: 127407, 2020 Dec 01.
Article em En | MEDLINE | ID: mdl-32645677
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Zingiber officinale / Dessecação / Micro-Ondas Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Zingiber officinale / Dessecação / Micro-Ondas Idioma: En Ano de publicação: 2020 Tipo de documento: Article