Author:
Jia Yangyang,Khalifa Ibrahim,Hu Lanlan,Zhu Wei,Li Jin,Li Kaikai,Li Chunmei
Funder
Fundamental Research Funds for the Central Universities
National Natural Science Foundation of China
National Natural Science Youth Funding Project
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Reference56 articles.
1. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa);Altunkaya;Food Chem.,2008
2. Drying characteristics and quality parameters of microwave-dried grated carrots;Arikan;Food Bioproc. Technol.,2012
3. Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices;Asami;J. Agric. Food Chem.,2003
4. Effects of combined coating and microwave assisted hot-air drying on the texture, microstructure and rehydration characteristics of apple slices;Askari;Food Sci. Technol. Int.,2016
5. Microwave assisted drying of banana: effects on reducing sugars and polyphenols contents;Barba;Czech J. Food Sci.,2014
Cited by
131 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献