摘要 : Abstract BACKGROUND The effective hot‐air drying of foods such as jujube requires an effective green pretreatment alternative to chemical pretreatments. Jujube slices were pretreated using 5 and 10?mg?mL?1 ultrasound‐assisted vi... 展开
作者 | Tao Bao Naymul Karim Jianling Mo Wei Chen |
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作者单位 | |
期刊名称 | 《Journal of the Science of Food and Agriculture》 |
总页数 | 10 |
语种/中图分类号 | 英语 / S |
关键词 | ultrasound vitamin C jujube slices drying parameters bioactive components antioxidant capacity |
馆藏号 | N2008EPST0011229 |